Melt the butter with the oil in a large casserole over medium heat.
Brown the chicken in batches, about eight minutes per batch, careful not to pierce the skin. Set aside.
Season and rub chicken with salt and pepper.
Pour in soy sauce, and dried rosemary. Put sliced lemon.
Put the chicken in medium heat.
Basting it with its drippings until the chicken is browned and thoroughly cooked.
Garnish with chopped parsley on top.