Pretty sure visiting Tuscany isn’t in my near future, but tasting a bit of it most certainly is. Something about these simple, pure ingredients not only smell and taste like heaven, but also make a platter look like art on a plate.
A huge thank you to my mom for finding, making and sharing Ina Garten’s version of Tuscan Lemon Chicken. This recipe is inspired from the Palm restaurant in East Hampton. Hmmm, the Hamptons…now that vacation may be possible!
From my kitchen to yours…
Tuscan Lemon Chicken
Ingredients: Advanced prep required: 4-hr to overnight refrigeration
- 1 (3 ½#) Chicken, halved and flattened
- 1/3 C. Good Olive Oil
- 2 teaspoons Grated Lemon Zest (2 lemons)
- 1/3 C. Freshly Squeezed Lemon Juice
- 1 T. Minced Garlic (3 cloves)
- 1 T. Minced Fresh Rosemary
- Salt and Pepper
- 1 Lemon, Halved (you may want to have a few more on hand to add to your platter)
Directions:
- Season chicken with 1 t salt
- In a ceramic or glass dish that is large enough to hold the chicken halves, combine the olive oil, lemon zest, lemon juice, garlic, rosemary and 1t freshly ground pepper.
- Add the chicken, and turn to coat.
- Cover the dish w/ plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
- Turn half of your grill to low (she recommend using a charcoal grill and pushing the coals to one side. I am not busting out my Weber tonight).
- Place the flattened-halved chicken on the cooler side of your grill, skin side up. Use the dish you used for marinating to weight down the chicken.
- Grill for 15 mins. Or until the underside is golden brown. Turn the chicken skin side down, weight again with the dish and cook for another 12-15 mins., until the skin is golden brown and the chicken is cooked.
- Place the remaining lemon halves on the cool side of the grill, cut side down for the last 10 mins. of cooking.
- Place cooked chicken on a cutting board, cover with aluminum foil, and allow to rest for 5 mins.
- Quarter the chicken, sprinkle with salt, and serve with the grilled lemons.
I am serving this dish with partially steamed, then grilled broccoli and yellow squash tossed in a little lemon, olive oil and shredded Parmesan. I am also thinking a good round of rustic bread is in order. Is it dinnertime?
