This dish comes from Ina Garten but I changed it around a bit. It was really good with lots of flavor. The longer you marinate it, the better it will be. I will definitely be making it again.
1 (3 1/2-pound) chicken cut into pieces
1/3 cup good 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
Freshly ground black pepper
1 lemon, halved
Prepare gas or charcoal grill. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on 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. Serve with the grilled lemon halves.