2 (2 1/2 lb. each) broiler-fryers, cut up
Salt & pepper
4 c. butter
1/2 c. minced onion (1 med.)
1 clove garlic, crushed
1/2 c. water
1 env. granulated chicken bouillon
1/4 c. chopped parsley
1 tsp. leaf rosemary, crumbled
2 tsp. grated lemon rind
3 tbsp. lemon juice

Heat oven to 375 degrees. Sprinkle chicken with salt and pepper. Brown chicken on all sides in butter in skillet; remove chicken to a shallow baking dish. Cook onions and garlic until golden in fat remaining in skillet. Add water and bouillon. Cook, stirring, until bouillon and all brown drippings in pan are dissolved. Add parsley, lemon rind and lemon juice. Pour over chicken. Cover. Bake for 45 minutes or until chicken is tender.