So many ways to cook chicken, yet we are always looking for a new recipe. Here is a way to cook a whole chicken on the grill. It needs time to marinate but the actual cooking time is relatively short. If you marinate the day before you still have a terrific meal that can be made after work. Serve with a grilled Panzanella salad and you’ve completed the Tuscan theme.
To flatten chicken, using a knife or kitchen shears cut out back bone by slicing down each side of it. Lay chicken flat, skin side down and cut out breast bone. Place skin side up on work board.
Sprinkle the chicken with 1 teaspoon salt on each side and place in a shallow ceramic or glass dish.
Combine olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Pour marinade over the chicken, turning it in the dish several times until the chicken is well coated. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn chicken 2 or 3 times while marinating.
Grill on medium heat. Brush grill with olive oil. Place the chicken, skin side up, and weigh down by placing heavy pan on top. Cook for 12 to 15 minutes, until golden brown. Turn the chicken skin side down, weight again with pan, and cook for another 12 to 15 minutes, until skin is golden brown and the chicken is cooked through. 150 degrees on an instant read thermometer.
Remove chicken to cutting board, cover with foil, and allow to rest for 5 minutes. Cut in quarters
Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
Put lemon halves on grill for 5 minutes.
Cut in quarters, sprinkle with salt and serve with juice from grilled lemon halves.