Tuscan Lemon Chicken

Although yesterday was Cinco de Mayo, we did NOT have a big Mexican Fiesta for dinner. I know, I know...but I am really trying to use the foods that we have before going to the grocery store. We had some chicken that needed to be used so I made Barefoot Contessa's Tuscan Lemon Chicken. YUM.

Tuscan Lemon Chicken
by Barefoot Contessa

1 (3 & 1/2 pound) chicken, flattened (I just bought a whole cut up chicken)
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

Sprinkle the chicken with 1 teaspoon salt on each side

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, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.

When ready to grill, prepare a hot charcoal fire on one 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 on the opposite side of the grill skin side up, and weight it down with the dish you used for marinating. 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 the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.

I served it with brown rice and a cole slaw that I made. I decided to make this with the stuff I had left over from the teachers luncheon. It didn't really 'go', but it tasted great with it anyway.

I just whisked together the juice of one lime, a small handful of chopped cilantro, 1 mashed avocado, one diced & pickled jalapeno and a spoonful of mayonnaise. I dumped in a bag of cole slaw mix and seasoned it with salt and pepper. I let it rest in the fridge for about 5 hours before dinner. It was great!