Tuscan Lemon Chicken

Serves 3-4

1 (3 1/2#) chicken, flattened
kosher salt
1/3 c good olive oil
2t grated lemon zest
1/3 c lemon juice
1T. minced garlic
1T. minced rosemary
pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side.
Combine the olive oil, zest, lemon juice, garlic and rosemary and 1t pepper in a dish just large enough to hold the flattened chicken (or use a ziplock bag). Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning once or twice.

Prepare a hot charcoal fire on one side of a grill (or turn gas grill to low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weight it down with the dish. Cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight it down and cook for another 12-15, until the skin is golden and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove chicken and let rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with the grilled lemon halves (squeeze over chicken).

To flatten chicken: stand the chicken upright and cut out the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down. Cut around and remove the breatbone with a boning knife.

I highly recommend using the leftover marinade as a sauce by heating it to low boil and simmering for 5 minutes.

From Barefoot Contessa Back to Basics, Ina Garten