Tuscan Lemon Chicken

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.