1 small chicken, backbone cut out, flattened (breastbone removal optional) win tips tucked and each leg tip tucked into a small cut in its adjacent thigh skin marinated for a few hours or overnight in 2 T olive oil and juice of one lemon with 2 sprigs of coarsely chopped rosemary
over a medium grill preheat a large cast iron pan and a brick wrapped in foil. rub the chicken with salt, pepper, liquified garlic and the rosemary from the marinade, place it skin side down in the preheated pan and cover it with a brick. after 20 to 30 minutes or them the breast reached 161 degrees, remove the chicken and let it rest for at least 10 minutes
serve with roasted potatoes in olive oil cooked to the side, browned after chicken removal and seasoned (salt and pepper) upon removal, along with wedges of seasoned grilled romaine lettuce
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for a more herb-forward version, try this: http://www.kitchen.tmorahan.com/?page_id=712