The Melaniff Family Cookbook

Tuscan Lemon Chicken

From Barefoot Contessa Back to Basics by Ina Garten

Ingredients

1 chicken, butterflied and flattened

Kosher salt

1/3 C olive oil

2 t lemon zest (2 lemons)

1/3 C lemon juice

1 T garlic minced (3 cloves)

1 T rosemary minced

2 t black pepper

Procedure

Sprinkle the chicken with 1 teaspoon salt on each side.

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

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 two or three times while marinating.

Heat grill to 400°F, leaving a large enough area for indirect heating.

Place the chicken, skin side up, off the heat of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown.

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.

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

On www.melaniff.com since 2015