The chicken came out really well. The marinade really help to accent the chicken without overpowering it. The prep of flattening the chicken was more difficult than I thought it would be but I was able to do it. It was a great Sunday supper with friends. I served roasted brussel sprouts and sweet potatoes topped with chipotle pepper alongside.
Tuscan Lemon Chicken
adapted from barefoot contessa: back to basics
1 3lb chicken, free-range
1/3 cup of olive oil
1/3 cup of fresh lemon juice
2 tsp of lemon zest (about 2 lemons)
1 TBS of garlic, minced
1 TBS of fresh rosemary, minced
salt and pepper
1 lemon, halved
How to flatten a chicken: Stand the chicken upright on a cutting board. With a large knife cut down the backbone on each side. Lie the chicken out with the skin side down. Cut around the breastbone with a boning knife and remove.
Season the chicken with about 1 tsp of salt on each side. Combine the olive oil, lemon zest, lemon zest, garlic, rosemary, and 1 tsp of pepper in a glass dish that is large enough to hold the flattened chicken. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours. Remove the chicken 30 minutes prior to cooking to come up to room temperature. Heat the grill so that one side is hotter than the other. Place the chicken on the cooler side with the skin up and weigh it down with the dish used for marinating. Cook for about 15 minutes and then turn placing the dish on top again. Cook for about 15 minutes more. Place the lemon halves on the grill, cut side down for about 10 minutes. Once the chicken is cooked throughout, remove from the grill, and cover with aluminum foil for 5 minutes to rest. Cut into quarters and serve with lemon halves. Enjoy!