Ingredients
2 lb chicken breast, with skin and butterflied
¼ cup fresh rosemary leaves, chopped, plus 1 sprig
3 garlic cloves, chopped
1 tbsp lemon zest
1 ½ tbsp lemon juice
good olive oil
kosher salt
black pepper, freshly ground
½ lemon, thinly sliced
Preparation
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp. olive oil, 2 tsp. salt and ½ tsp. pepper together in a small bowl to make a paste.
Place the chicken on a sheet pan, skin side up, and loosen the skin from the meat with your fingers.
Place ½ of the paste under the skin of each chicken.
Rub any remaining paste on the outside and underside of the chicken.
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary.
Season with salt and pepper.
Fold chicken over, cover with plastic wrap and refrigerate for at least 1 hour.
OVEN: Preheat oven to 375 degrees F. Bake chicken for 45 minutes - 1 hour or until juices run clear.
GRILLING: Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
