My favorite combo – easy as pie, beautiful to serve, and so delicious; grilled chicken halves with grilled lemon. All you do is split small chickens in half, lengthwise, of course. Place them in a resealable plastic bag with extra virgin olive oil, lemon juice and zest (as much or as little as you like, and some rosemary. Marinate for a half hour or so and then season with salt and pepper and throw them on a hot grill – or, if you don’t have an outdoor grill, a hot stove top grill pan. Grill for about 30 minutes, turning frequently, or until nicely charred and cooked through. Just before ready, add a few lemon halves to the grill, cut side down. Serve the chickens drizzled with more extra virgin olive oil (preferably a tart green one) and a good healthy dose of hot lemon juice. Add a tossed green salad and, in this case, some warm cherry tomatoes, and some crusty bread and a perfect meal is on the table – an everyday one or a guest-ready one.
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