Tuscan Lemon Chicken

Ingredients:
1 (3 1/2 pound) organic chicken
1/3 cup extra-virgin olive oil
2 teaspoon grated lemon
1/3 cup freshly-squeezed lemon juice
3 to 4 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon freshly-ground black pepper
2 lemons
Coarse salt




method:
Sprinkle the prepared chicken with salt on all sides. In a oven-proof ceramic or glass dish, large enough to hold the flattened chicken, combine olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper. Add the salted chicken to the marinade and baste, using a basting brush, the chicken with the marinade. Cover the dish with plastic wrap and refrigerate overnight. The next morning, turn the chicken over, cover again, and refrigerate until your are ready to cook.

Remove the marinated chicken from the refrigerator at least 1H30 hours before cooking to let it come to room temperature.
When ready to cook, preheat your oven broiler on high heat. Move your oven grill to the broiling position.
In the dish you marinated the chicken, turn the chicken, breast side down, and place in the oven. Watch closely and when the chicken is just starting to brown, turn the chicken over, using oven gloves and tongs, and let the other side brown slightly. Using the oven gloves, remove the baking dish from the broiler. Turn oven temperature to 375 degrees F. and move the oven grill down to a roasting position.

Place the 4 lemons quarters around the chicken in the roasting pan. Place the chicken back into the over to finish cooking. Check the temperature of the chicken at about 45 minutes to see if the chicken is cooked enough. The chicken is done when a cooking or meat thermometer registers an internal temperature of 165 degrees F. At this time, baste the chicken with the accumulating juices. Remove chicken to a cutting board, cover with aluminum foil, and allow to rest for 10 minutes.
After resting, cut chicken into quarters, sprinkle with additional salt, and serve with the roasted lemon halves.