Roasted Gremolata Chicken

• 3/4 cup olive oil
• 2 tablespoons plus 2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons plus 1 tablespoon minced lemon peel
• 1 1/2 tablespoons plus 1 teaspoon minced garlic
• 2 3 1/2-pound whole chickens, halved, backbones removed
• 1/4 cup fresh breadcrumbs from white bread, toasted
• 1/4 cup chopped fresh parsley

1. Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl.
2. Place chickens in heavy large roasting pan.
3. Spoon oil mixture over chickens.
4. Sprinkle with salt and pepper.
5. Cover; chill overnight.
6. Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl.
7. Season gremolata with salt and pepper.
8. Preheat oven to 400F.
9. Heat heavy large skillet over high heat.
10. Add 1 chicken half, skin side down; cook until brown, about 5 minutes.
11. Arrange chicken, skin side up, in large roasting pan.
12. Repeat with remaining chicken.
13. Place baking sheet atop chicken.
14. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken.
15. Bake 15 minutes.
16. Remove skillet and baking sheet.
17. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
18. Top chicken with gremolata and serve.

olive oil, fresh rosemary, lemon peel, garlic, whole chickens, fresh breadcrumbs from white bread, parsley

Taken from www.epicurious.com/recipes/food/views/roasted-gremolata-chicken-4257 (may not work)