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Tuscan Lemon Chicken Recipe

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This recipe for Tuscan Lemon Chicken, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Henninger

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 pound chicken, flattened ( remove back bone)
Kosher salt
1/3 C good olive oil
2 t grated lemon zest ( 2 lemons)
1/3 C freshly squeezed lemon juice
1 T minced garlic ( 3 cloves)
1 T minced fresh rosemary leaves
Freshly ground black pepper
1 lemon halved

Directions:
Directions:
Sprinkle the chicken with 1 t salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 t 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 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.

Turn gas grill onto medium. When ready to grill turn gas grill on low heat. Place the chicken on the grill , skin side up, and weigh it down with a large cast iron pan or bricks covered in foil. Cook for 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with pan, and cook for another 15 minutes, until the skin is golden brown and the chicken is cooked through ( check by thigh that when pierced juices run clear). Place the lemon halves on the grill, cut side down for the last 10 minutes of cooking . Remove the chicken to a plate and cove with aluminum foil and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour plus marinade time
Personal Notes:
Personal Notes:
This is from Barefoot Contessa, Back to Basics, my go to recipes.

 

 

 

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