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1
In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper.
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2
Place the chicken in the mixture, making sure that it is well covered with the mariande.
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3
Cover the bowl and refrigerate overnight.
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4
Preheat the oven to 400 degress, or if using a grill, light the coals.
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5
Place a cast-iron skillet over high heat until it smokes.
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6
Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade.
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7
Place the chicken, skin side down, in the hot pan.
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8
Press a weight on the bird and sear for 5 minutes.
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9
Remove the pan from heat; remove weight.
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10
If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade.
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11
Turn over, rebaste and roast an additional 20 minutes.
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12
If using a grill, sear the chicken on the top of the stove as above.
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13
Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes.
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14
Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork.
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15
Baste the chicken frequently with the extra marinade.
