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1
With kitchen shears, cut out the backbone of the chicken and discard.
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2
Crack the breast so the bird lays flat.
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3
Liberally apply oil to all sides of the bird.
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4
Rub in garlic powder, rosemary, lemon zest, and salt and pepper.
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5
On an extremely hot, clean grill, place bird skin side down.
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6
If using a gas grill, turn the burners under the chicken to low, but leave remaining burners on high.
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7
If using briquettes, maintain a cooler spot under the chicken.
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8
Place rosemary sprigs in the chest cavity of the bird.
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9
Place skillet or griddle on chicken, then place aluminum foil wrapped brick on top.
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10
Close lid, but remain on guard with spray bottle for flare-ups.
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11
Cook chicken for about 10 to 15 minutes or until the skin turns a deep, deep brown.
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12
Some charred areas are to be expected.
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13
Remove brick and griddle.
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14
Slide a large metal spatula under the bird, being careful not to tear the skin.
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15
Using a pair of tongs to support the top opposite side of the bird, turn the bird over, making sure the rosemary remains in the chest cavity.
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16
Place bird over the hot area of the grill.
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17
Lower the flame under the bird and turn up the rest of the burners.
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18
Replace the skillet and the brick and close lid.
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19
Cook for approximately 15 to 20 minutes, or until an instant-read thermometer reads 165 degrees F. when placed in the thickest part of the thigh.
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20
Place on a platter and cover with aluminum foil and let rest for a minimum of 10 minutes.
