Tuscan Lemon Chicken

My best friend Hallie sent me the latest Barefoot Contessa cookbook a few weeks back, and I finally got the chance to try my first recipe out of it - Ina's Tuscan Chicken. The lemon, rosemary, and garlic marinade smelled and tasted absolutely amazing. I have to admit that the grilling part of it was a bit difficult for us only because her recipe explained how to grill it on coals whereas we have a gas grill (and are still learning how to use the grill for different types of cooking). However, after reading some of the comments online it looks like you can also make this in the oven which I am anxious to try. We ate the chicken with cous cous and a big salad, and had plenty of leftovers for lunches that week. Delicious!




Tuscan Chicken

1 (3 1/2-pound) chicken, flattened (you can ask the butcher at your local deli to do this for you, it requires removing the backbone and the chestbone from the chicken)
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

1. Sprinkle the chicken with 1 teaspoon salt on each side.

2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.

3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

4. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill.

5. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown.

6. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.

7. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.

8. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.

9. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.