Tuscan Lemon Chicken
By JanieC
This is delicious with the grilled lemon halves squeezed onto the chicken. Don't skimp on the salt; it brings out all the flavors.
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. Ct around and remove the breast-bone with a boning knife. (You can ask your butcher to do all of this for you.)
If you want to use the left over marinade as a sauce, put it in a small saucepan and simmer it over low heat for 5 minutes.
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Ingredients
- 1 (3 1/2-pound) chicken, flattened (see note)
- Kosher salt
- 1/3 cup good olive oil
- 2 teaspoons grated lemon zest (2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 lemon halved
Details
Servings 2
Preparation
Step 1
Sprinkle the chicken with 1 teaspoon salt on each side.
Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
When ready to grill, prepare a hot charcoal fire on one side of a grill (or urn a gas grill on 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 ;you used for marinating. Cook for 12-15 minutes until the under side is golden brown 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 the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.
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