Follow these steps for perfect results
whole chickens
kosher salt
olive oil
lemon zest
from 2 lemons
lemon juice
freshly squeezed
garlic
minced
rosemary
minced
fresh ground black pepper
lemon
halved
Sprinkle chicken with 1 tsp salt on each side.
Combine olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 tsp pepper in a glass dish.
Add the chicken and turn to coat.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat oven to 425 degrees F.
Flatten the chicken by removing the backbone and breastbone.
Heat a cast iron pan over MED-HIGH heat.
Add some oil and when it starts to smoke, put chicken in the pan.
Cook on both sides until browned, about 5-8 minutes per side.
Turn the chicken over and put the pan in the oven.
Roast for 30-45 minutes.
Remove from oven and let sit, tented with tin foil, for 5-10 minutes to rest.
Return cast iron pan to stovetop, put over MED heat.
Grill the cut sides of the lemon halves for about 5 minutes.
Break apart chicken into quarters.
Sprinkle with salt and serve with grilled lemon halves.
Expert advice for the best results
For extra flavor, add a splash of white wine to the marinade.
Ensure chicken is cooked through to an internal temperature of 165°F.
Everything you need to know before you start
20 minutes
Chicken can be marinated overnight.
Garnish with fresh rosemary sprigs and grilled lemon slices.
Serve with roasted vegetables or a side salad.
Pairs well with crusty bread for dipping in the pan juices.
Crisp white wine that complements the lemon and herbs.
Discover the story behind this recipe
Italian cuisine emphasizes fresh, local ingredients and simple preparations.
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