This recipe was printed on the back of a calendar/envelope (maybe from some sort of recipe organizer) and it was published in 1961. I’ve typed it below along with a scanned copy.

Broiled Chicken

Marinate two broiling chickens in:

3/4 c. olive oil
1/2 c. chopped parsley
2 cloves of garlic, chopped

Let chicken stand in sauce 1 hour to overnight. Drain chicken. Place chicken on preheated broiler about 5″ from heat. Baste every 8 minutes with sauce. Should be finished in about 30 minutes. Note: Chickens can be cut in half or into serving pieces. Less garlic may be used satisfactorily.