Tuscan Lemon Chicken

4 chicken hind quarters

1/3 cup extra virgin olive oil

Zest from 2 lemons

1/3 cup lemon juice, freshly squeezed

4 cloves garlic, minced

1-2 Tbsp minced fresh rosemary leaves (about four sprigs)

Freshly ground black pepper

Kosher salt

2 small to medium lemons, halved


Trim and chicken of excess skin and fat.  Sprinkle both sides of the chicken with kosher salt (about 1 tsp).  Place the chicken in a gallon zip-lock bag.


Combine the olive oil, lemon juice, lemon zest, garlic and rosemary along with some fresh ground pepper in a mixing bowl.  Pour the marinade over the chicken in the bag.  Seal the bag, removing any excess air.  Rub the mixture so that all pieces of chicken are covered and place in a glass casserole dish. (This is just in case the bag isn't completely sealed.)  Refrigerate the chicken overnight or for a minimum of four hours, turning the chicken over a few times.


When ready to grill, turn the gas barbecue on low heat.  (If using a charcoal fire, prepare the fire on one side of the grill.  Spread about a quarter of the coals onto the other side of the grill.)  Place the chicken on the cooler side of the grill, skin side up.  Cook for about 15 minutes, until the underside of the chicken is golden brown.  Turn the chicken and cook for another 15 minutes until golden brown and cooked through.  Using a thermometer, check the temperature.  Chicken is cooked when the internal temperature reaches 185° F.


Place the lemon halves on the cool side of the grill during the last ten minutes of cooking.  


Remove the chicken to a cutting board and cover with foil.  Allow the chicken to rest for five minutes.


Sprinkle with salt and serve with the lemon halves.


adapted from Barefoot Contessa, Back to Basics