Lemon Chicken & Roasted Veggies

Who's up for a sha-lawn-udge? Yes, my attempts at saying, "challenge" in a frenchie accent. This was one. Ms. Ina Garten showed me how. Normally I breeze through any recipe in any cookbook and know that I totally have it in the bank. But I've never birded errr... I think the correct term is butterflied (same difference) a cluckeroo before. I'm not into the whole bone crackin biz that's necessary for this poor foul to lay flat. But apparently it's necessary if you're gonna grill the whole kit n' kabirdie. For all ya'll's who've never did it neither - just pop some corn and watch the tutorial... You'll be a pro - promise. The end result is tasty!


Ingredients
1 whole organic chicken ~ 2-3lbs (butterflied)
1/3 cup 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
Salt n' pepper to taste
1 lemon, halved

Directions
Sprinkle the chicken with salt evenly. 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 up to 48 hours. Turn the chicken 2 or 3 times while marinating.

When ready to grill, turn a gas grill on medium-low heat. Place the chicken skin side up, and weigh it down with the dish you used for marinating (or a wide flat rock wrapped in foil). Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Juices should run clear and internal temp should be 160. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves and side of roasted veggies!

These veggers are so delightfully delicious that you'll want to make them as a side to any grilled meat. Haven't ever roasted before? Oooh, you're missin' out. There's not better time to try 'em - hands down they'll become a staple!!

Ingredients
-any veggie of choice (other than water based - cucs, lettuce-duh, celery, etc)
asparagus
cherry tomatoes
red, orange, & yellow peppers
yellow squash
zucchini
potatoes
mushrooms
carrots
onions
3-4 cloves diced garlic
juice from 1/2 of a lemon
swoosh of olive oil (~1/4 cup)
salt n' pepper liberally seasoned
2 T minced fresh rosemary

Directions
wash and cut all veggies approximately the same size. preheat oven too 375. toss all veggies with olive oil, garlic, s&p, and rosemary in 13X9 (or larger) baking dish. Veggies should be evenly distributed before putting into the oven to roast. bake for 30 minutes covered with tinfoil. halfway through (15 min), turn the veggies over with a spatula and finish cooking. Let cool for 5 minutes before serving.