Ingredients
- 1 (3 1/2-pound) chicken, flattened
- Kosher salt
- 1/3 cup good olive oil
- 2 teaspoons grated lemon zest (2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons 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 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 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. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. 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. 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 in quarters, sprinkle with salt, and serve with the grilled lemon halves.
4 Videos | Photo: Tuscan Lemon Chicken Recipe

















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By travis_11842106
Lakeside, CA
on May 12, 2013
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Fabulous and SO easy!! I used a large cast iron skillet to maranate and put on top of the chicken.
By flsunshyne
Cape Coral, Fl
on March 18, 2013
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I saw the episode a few days ago and I was walking wonderously around the farmers market and spotted some brightly yellow lemons and ahha this recipe came to me! I stopped off to pick up a chicken and prepared that night. It was my first time flattening a chicken, but I have to say it wasn't as hard as I thought it would be. Although I think having the right very sharp nice knives helps out ALOT! I marinated the chicken overnight (about 24 hrs - followed the recipe for cooking on the grill. Ina's tip of using the marinating pan instead of a brick is brillant!
My family and picking husband when it comes to chicken, absolutely loved loved it! I will be making this chicken many many times. I'm going to take another reviewers tip and try with boneless chicken breasts and maybe pork chops? We can't wait.
Great job Ina! Everything I have always made from her is ALWAYS a hit....not so much from another over famous chef that I love but recipes never come out as well as Ina's!
By charusa
on October 02, 2012
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This was very good.
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