Tuscan Style Lemon And Herb Split Chicken

• 1 whole chicken (about 3.5 lbs)
• juice of 4 lemons
• 1T lemon zest
• 1/4 cup olive oil
• 1T fresh oregano, chopped (I used dried)
• 1T fresh rosemary, chopped
• 1tsp. smoked paprika
• 1tsp pepper
• 1T coarse salt (divided)
• 2 bricks or flattish rocks covered with tinfoil
• 2 lemons for garnish

1. Method
2. Split the chicken by removing the backbone. Flip it over onto the breast so that the back is facing you. Use a sharp knife or sturdy kitchen scissors to cut through one side the backbone. Now, cut along the other side of the backbone to remove it completely. Crack the breastbone with your knife so that the bird lies more or less flat.
3. Put the chicken in a baking dish or sealable container
4. Combine the lemon juice, zest, olive oil, oregano, rosemary, smoked paprika, pepper and 1 tsp of the salt.
5. Pour the mixture over the chicken and rub it in to coat completely. Cover and refrigerate for a least 4 hours or preferably overnight.
6. Preheat the bbq to high heat for about 20 minutes (don't skip this part), then turn down to as low as your bbq will go, 200u0b0F is perfect
7. Take the chicken out of the marinade and sprinkle all over with the remaining 2 tsp. of salt
8. Place the chicken on the bbq skin side don. Place the foil covered rocks or bricks n top of the chicken to completely cover and flatten it.
9. Put the bbq cover down and cook the chicken for about 40 minutes
10. Remove the bricks and flip chicken over, lifting slowly to avoid tearing the crispy skin.
11. Place back on bbq skin side up and cook for another 30 to 40 mins. Check for donneess by poking a leg with a skewer. When juices are clear, it's ready

chicken, lemons, t, olive oil, t, t, paprika, pepper, t, bricks, lemons

Taken from www.epicurious.com/recipes/member/views/tuscan-style-lemon-and-herb-split-chicken-50092960 (may not work)