1 (3 1/2 pound) organic chicken, butterflied*
salt or sea salt
1/3 cup extra-virgin
2 teaspoon grated
lemon zest (about 2 lemons)
1/3 cup freshly-squeezed
3 to 4
garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon freshly-ground black
* Either ask your butcher to butterfly the chicken or do it
yourself. To butterfly a chicken, lay it breast down on a cutting board. Using
very sharp kitchen shears, cut alongside the backbone on both sides; remove the
backbone. Spread the chicken open, flip it over, and cut around and remove the
breast bone using a bone knife.
Sprinkle the prepared chicken with salt on all sides.
In a oven-proof ceramic or glass dish, large enough to hold the
flattened chicken, combine olive oil, lemon zest, lemon juice, garlic, rosemary, and
black pepper. Add the salted chicken to the marinade and baste, using a
basting brush, the chicken with the marinade. Cover the dish with plastic wrap
and refrigerate overnight. The next morning, turn the chicken over, cover again,
and refrigerate until your are ready to cook.
Remove the marinated chicken from the refrigerator at least
2 hours before cooking to let it come to room temperature.
When ready to cook, preheat your oven broiler on high heat.
Move your oven grill to the broiling position.
In the dish you marinated the chicken, turn the chicken, breast side down, and place in the oven. Watch
closely and when the chicken is just starting to brown, turn the chicken over (breast side up), using oven gloves and tongs, and let the other side brown slightly. Using the
oven gloves, remove the baking dish from the broiler. Turn oven temperature to 375 degrees F. and move the oven grill down to a roasting position.
Place the 4 lemons quarters (cut side down) around the
chicken in the roasting pan. Place the chicken back into the over to finish
cooking. Check the temperature of the chicken at about 45 minutes to see if the
chicken is cooked enough. The chicken is done when a cooking or meat thermometer registers an
internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife and the
skin should be golden brown). At this time, baste the chicken with the accumulating juices. Remove chicken to a cutting board, cover with aluminum foil, and allow to rest
for 5 minutes.
After resting, cut chicken into quarters, sprinkle with additional salt, and serve with the roasted lemon halves.
To Barbecue or Grill: This chicken may also be grilled and the lemons place alongside using
the indirect method of grilling. Any remaining sauce can be put into a saucepan and simmered for approximately 6 to 7 minutes; then pour over the chicken or
served on the side.
Makes 2 servings.