One 3- to 4-pound organic chicken

2 teaspoons freshly ground black pepper

2 teaspoons crushed red pepper flakes

Sea salt

1/2 cup fresh lemon juice (from 2 lemons)

1/2 cup extra-virgin olive oil

Two 4 inch rosemary sprigs

Using a pair of kitchen shears, cut out the backbone of the chicken (save it for making stock, if you like). Pat it dry with paper towels. Spread the chicken out skin side up so it lays flat. Tuck the wing tips neatly behind the wings or snip them off. Season the chicken all over with the black pepper, red pepper flakes, and salt, rubbing the seasonings into the skin until it is well coated. Put the chicken skin side up in a large dish. Let stand 20 minutes. Then combine the lemon juice and olive oil in a small bowl and pour it over the bird. Let the chicken marinate at room temperature for 1 hour, turning it over halfway through.

Prepare a medium-hot fire to one side of a charcoal grill. If using a gas grill, fire up the "back burner" to medium-hot heat. Grill the chicken skin side down in the center of the grill until well marked and slightly charred in places, about 20 minutes. Baste the chicken often with the leftover marinade, taking care not to drip too much oil onto the coals to avoid flare-ups. Move the chicken to a cooler spot on the grill if there are flare-ups and the chicken begins to burn. Turn the chicken, placing a sprig of rosemary on the grill under each half, and grill the other side until the thigh juices run clear when pierced, about 30 minutes.

Meanwhile grill the squeezed lemons halves cut side down until charred.

Transfer the chicken to a cutting board and let it rest for about 10 minutes before cutting it up and serving accompanied by the grilled lemon halves.

The Canal House Restaurant