Tuscan Lemon Chicken (Skillet Or Grill) - cooking recipe

Ingredients

1 (3 lb) whole chickens
kosher salt
1/3 cup olive oil
2 teaspoons lemon zest (from 2 lemons)
1/3 cup lemon juice, freshly squeezed
1 tablespoon garlic, minced
1 tablespoon rosemary, minced
fresh ground black pepper
1 lemon, halved

Preparation

Sprinkle chicken with 1 tsp salt on each side.
Combine oil, lemon zest, lemon juice, garlic, rosemary and 1 tsp pepper in a glass dish (just large enough to hold the flattened chicken). 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 back bone in the center. Then with your hands, press down, Cut around and remove the breastbone with a boning knife.
Heat a cast iron pan over MED-HIGH heat. Add some oil and when it starts to smoke, put chicken inches Cook on both sides, brown well. Should be 5-8 minutes per side, and then turn the chicken over. Put pan with chicken in oven and roast for 30-45 minutes.
Remove from oven and let sit, tented with tin foil, for 5-10 minutes to let it rest. Return cast iron pan to stovetop, put over MED heat, and grill the cut sides of the lemons for 5 minutes or so.
Break apart into quarters, sprinkle with salt and serve with grilled lemon halves.