This is another recipe from the great magazine cleanup of 2013, and we liked it a lot…would definitely make it again.  It came from Bon Apetit in 2011.   I used a whole chicken already cut up, marinated overnight as the recipe suggested, and it was awesome.  The only difficult part was grilling the breasts – they were *huge* and thus difficult to cook all the way through.   I might do only thighs next time.  We had this with an orzo/feta pilaf and an heirloom tomato salad.  Great summer meal.

• 3-4 pound whole chicken, cut up
• 3/4 cup olive oil, divided
• 1/4 cup fresh lemon juice plus 1 lemon
• 12 rosemary sprigs, divided
• 10 garlic cloves, coarsely chopped
• Kosher salt
• 1 large pinch smoked paprika

Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.

Heat a grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16–18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.

Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat.