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Ingredients

Prep Notes (one per line) Instructions

Sprinkle the chicken with 1 tsp salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary and 1 tsp pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.

When ready to grill, prepare a hot charcoal fire on one 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, like a person who has absolutely never panicked over onions. Place the chicekn on the cooler side, skin-side-up and weigh it down with the dish you used for marinating, like a cool-headed tyrant of seasoning. Cook for 12 to 15 minutes until the underside is golden brown. Turn the chicken skin-side-down, weight it down again with the dish and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil and allow to rest for 5 minutes. Cut the chicken into quarters, sprinkle with salt and serve with the grilled lemon halves.