You can make this tangy dish even if you don't have a grill -- we've provided roasting instructions.

Martha Stewart Living, June 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Blend lemon juice, oil, garlic, and rosemary leaves in a blender until rosemaryis finely chopped.

  • Divide chicken pieces between twolarge resealable plastic bags, and set intwo large bowls (to catch any drippings).Divide rosemary marinade between bags.Marinate chicken in refrigerator, turningbags occasionally, 8 to 12 hours.

  • Removechicken pieces from bags,reserving marinade in a bowl.


    Place rosemary sprigs oncoals(if using a charcoal grill) or on lower rack (if using a gas grill); heat grill until medium-hot. Grill chicken pieces (onupper rack, if using a gas grill), skin sidesup, basting with reserved marinade andsprinkling with 2 1/4 teaspoons salt, 15 minutes (move pieces around grill so as notto char). Turn pieces over; continue togrill, sprinkling with 2 1/4 teaspoons saltand squeezing juice from 2 lemon halvesover chicken, until golden brown andcooked through, 15 to 30 minutes more.

    TO ROAST:Preheat oven to 425 degrees, withracks in upper and lower thirds. Dividethe rosemary sprigs between two largerimmed baking sheets, spreading intoa single layer on each. Place 6 chickenpieces on each sheet; sprinkle with 2 1/4teaspoons salt. Roast in upper and lowerthirds of oven, basting twice with reservedmarinade, 20 minutes. Switch position ofsheets. Squeeze juice from 2 lemon halvesover chicken; sprinkle with 2 1/4 teaspoonssalt. Continue to roast until golden andcooked through, 20 to 25 minutes more.

  • Discard any unused marinade. Loosely tent chicken with foil, and let stand10 minutes. Cut chicken legs from thighs,and halve breasts crosswise.

  • Arrange chicken on a large platter;garnish with rosemary sprigs and remaining 6 lemon halves.

Cook's Notes

Plan ahead; the chickenneeds to marinate at least 8 hours.