Tuscan Lemon Chicken

This is such and easy recipe. I prepare the chicken the night before in about 15 mins time. Then, dinner time is a cinch because I just throw it in the oven and move on to making the side dishes.

From Ina Garten on FoodNetwork.com

Ingredients

nocoupons

• 1 (3 1/2-pound) chicken, flattened
• 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

Directions

Flatten/Butterfly the chicken using this method: http://www.virtualweberbullet.com/butterflychicken.html

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to bake, preheat oven to 375 and bake for 1-1.5 hours, or until the internal temperature readst 161-165, or until the juices run clear from an incision in the deepest area of the thigh.

Sprinkle with salt, and serve with lemon halves.