The Farmhouse Kitchen: Summertime is grilling time
July 2026
Serves 4
Ingredients
- 1 frying chicken, ideally about 3 pounds
- 3 lemons, juiced
- 3 sprigs fresh rosemary
- 2 tablespoons olive oil
- generous dashes salt and pepper
Directions
Cut backbone out of chicken, flip and with the heel of your hand, press down on the breastbone until you have broken the breastbone; it will lie flat this way. Place chicken in a flat 9×13 glass casserole. Sprinkle chicken with salt and pepper liberally. Mix lemon juice, rosemary, and olive oil. Pour over chicken in the dish. Place a piece of plastic wrap over chicken, then weigh down with a plate topped with several heavy cans, or wrap a couple of bricks in foil and place on chicken. Marinate for several hours or overnight.
Roast at 425 degrees, or grill over direct heat to brown, then place on top rack of grill over indirect heat until completely done (165 degrees in the thigh portion).
