Cookbook: Barefoot Contessa Back to Basics
I’m quickly learning that because I’ve started cooking magnificent recipes, not only are my meals tasting much better but the aroma that fills my house with smells of fresh ingredients, herbs and spices is worth the time and trouble alone.
The original recipe from Ina Garten’s fabulous book called for this chicken to be grilled, however, I wasn’t able to use my grill so I baked at 400 degrees for one hour. I also substituted a whole chicken for two chicken breasts.
This is delicious!
Tuscan Lemon Chicken
- 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
- Step 1 Sprinkle the chicken with 1 teaspoon salt on both sides
- Step 2 Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or 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, turning once or twice.
- Step 3 Place the chicken on the cooler side of a grill, skin side up and weight it down with the dish you used for marinating. Cook for 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 foil, allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.