Ina Garten | Tuscan Chcken

So I had grand visions of this blog and how I would use all the pretty photos in it.  I was good and remembered to bring a camera home from the studio.  The really dumb part is that I took all my pictures this week without a memory card in it.  UGGGGHHH.

Tuscan Lemon Chicken

2008, Barefoot Contessa, Back to Basics, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

2 to 3 servings

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 most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. 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.

So I didn't follow the recipe EXACTLY.  Since it was so cold outside I had to bake it in the oven.  And I had to use dried rosemary instead of fresh.  I use chicken thighs because... its what I had.  And I cooked those in the actual marinade.  The chicken was good and moist.  And the juices off it in the baking dish was pour in a cup in and drink it hot good (kinda gross considering how much oil it had in it.. but it was good).  I promise to have the pictures next week.  Geez, what kind of photographer am I?