Tuscan Lemon Chicken

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Fabulous and SO easy!! I used a large cast iron skillet to maranate and put on top of the chicken.

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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!

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This was very good.

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I have made this innumerable times. A little secret; put your finger under the skin so that the marinade permeates the meat. Makes a difference. Don't forget to grill some sliced lemons. We love it with the confetti chicken or the panzanella salad. In winter, we use frozen corn and grill the chicken on stove top. Makes a mess with the splatter, but Worth it. I have made a million (slight exaggeration of Ina's recipes, love 98% of them, but this is stellar. Have the butcher do the work for you, because if you don't have top quality knives it would be a real chore. For more than three servings, you need to grill two chickens.

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This chicken is absolutely AWESOME. It is my go to recipe whenever I make chicken. I made this for Labor Day for my family and they loved it. I only had one complaint, "there wasn't enough chicken". The only thing I do differently is I normally use skinless chicken breasts but plan to try it soon using a whole chicken. This is definitely a 5 start recipe.

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As much as I may like/love so many of the recipes I find from food network, I rarely feel ready to give a full FIVE stars. Five stars should be reserved for perfection, and I can usually find SOME? room for improvement? But this grilled chicken recipe...honestly, Ina (and I too! hit this one right out of the ballpark. The skin was beautiful, the meat was juicy and tender. It's amazing how much of the bright lemony flavor it retained considering there was no actual lemon "sauce." This recipe is further proof of what Tuscan Italians know: that simple and basic always yields the most terrific results. ZERO room for improvement on this one!

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Very good! The chicken was so tender and moist, everyone loved it in my family, defintitely going on my rotation. It really didn't need the lemon's it was perfect without it, it just added an extra zing to it, so if you like more lemony taste use it.

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I used the marinade for boneless chicken breast that I grilled. It turned out great! I will definitely be making this recipe again.

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This chicken is excellent. My wife prefers her chicken "simple and bland". This dish is hardly that but she absolutely LOVED it. Definitely a keeper for us and we highly recommend it to others.

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This is such a tasty recipe. It's a variation and, in my opinion, an improvement on the Georgian dish called Chicken Tabaka which doesn't use lemon juice. I was grateful to Ina for using her heavy marinating dish to flatten the chicken while grilling instead of using a brick (who has a brick laying about the kitchen? -- obvious, but I never thought of it. While Ina is as professional as it gets, it was also refreshing to watch her on tv yesterday struggling a little with the removal of the chicken's backbone. Who hasn't had trouble removing that pesky bone? In any event, the end result was a juicy, delicious grilled chicken.