Description
Ina Garten’s Tuscan Lemon Chicken delivers Mediterranean sunshine on a plate. Rosemary-infused, crispy-skinned chicken merges zesty lemon notes with fresh herbs, promising a delightful journey through Italian countryside flavors you’ll savor with each memorable bite.
Ingredients
Scale
Poultry:
- 1 whole chicken (1.6 kg / 3.5 pounds), flattened
Herb and Citrus Mixture:
- 2 teaspoons lemon zest (from 2 lemons)
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon minced garlic (about 3 cloves)
Liquid and Seasoning:
- 80 milliliters (⅓ cup) good olive oil
- 80 milliliters (⅓ cup) freshly squeezed lemon juice
- 1 lemon, halved
- Kosher salt
- Freshly ground black pepper
Instructions
- Carefully butterfly and flatten the chicken, then generously season both sides with of kosher salt, ensuring even coverage.
- Create a robust marinade by whisking together olive oil, lemon zest, freshly squeezed lemon juice, 3 finely minced garlic cloves, chopped fresh rosemary, and freshly ground black pepper in a non-reactive glass or ceramic container.
- Submerge the seasoned chicken completely in the marinade, turning to coat every surface. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight, rotating the chicken periodically to ensure uniform flavor absorption.
- Prepare the grill by creating two temperature zones: a high-heat area and a cooler indirect heat section. For charcoal grills, arrange hot coals on one side; for gas grills, activate one burner to low temperature.
- Position the marinated chicken on the cooler grill section, skin facing upward. Use a heavy cast-iron skillet or brick wrapped in aluminum foil to apply gentle pressure, promoting even cooking and crispy skin.
- Grill the chicken for 12 to 15 minutes until the underside develops a golden-brown color. Carefully flip the chicken, skin side down, and continue grilling with consistent weight for an additional 12 to 15 minutes.
- During the final 10 minutes of cooking, place lemon halves cut-side down on the cooler grill section to caramelize and intensify their natural sweetness.
- Verify the chicken’s doneness by ensuring the internal temperature reaches 165°F (74°C) using a meat thermometer. Remove from the grill and loosely tent with aluminum foil, allowing the meat to rest for 5 minutes.
- Slice the chicken into quarter portions, sprinkle with an extra pinch of salt, and serve immediately alongside the grilled lemon halves for squeezing over the meat.
Notes
- Squeeze lemons fresh: Grab ripe, plump lemons and extract juice directly before cooking to capture maximum citrusy brightness and enhance chicken’s flavor profile.
- Marinate patiently: Allow chicken to bathe in lemon marinade for minimum 4 hours, transforming ordinary meat into a tender, flavor-packed masterpiece that melts in your mouth.
- Control grill temperature: Position chicken on cooler grill sections, ensuring even cooking without charring and maintaining succulent meat texture throughout grilling process.
- Press for perfect sear: Gently weigh down chicken with a heavy dish to create uniform crispiness and guarantee golden, appetizing exterior with consistent cooking.
- Rest after grilling: Loosely tent cooked chicken with aluminum foil for 5 minutes, enabling natural juice redistribution and guaranteeing incredibly juicy, mouth-watering results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 525
- Sugar: 1g
- Sodium: 1,179mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 97g
- Cholesterol: 85mg