Broiler-fryers are usually 2 1/2 to 4 lb.; larger chickens, known as roasters, usually weigh 4 to 7 lb.
Southern Living APRIL 2006
1. Combine 1 tsp. salt and next 5 ingredients.
2. Arrange chicken pieces, skin side down, on a lightly greased rack in an aluminum foil-lined roasting pan. Sprinkle chicken evenly with 2 tsp. salt mixture.
3. Broil 7 to 8 inches from heat 12 to 15 minutes or until golden brown. Turn chicken pieces, and sprinkle evenly with remaining salt mixture. Broil 8 to 10 minutes or until a meat thermometer inserted into thickest portion of white meat registers 170° and dark meat registers 180°. Serve with Lemon-Butter Sauce.
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