Tuscan Lemon Chicken

This was my first recipe to try in the book. My family likes things on the simple side, so I figured this was a good place to start. Since it needs to sit in the fridge for a while, I put it together Saturday and cooked it for Sunday dinner. Well, me not being the best of chefs, I quickly discovered I had no zester but managed with a grater that I had (note to self: get a zester!) I also had no fresh rosemary, so I used the dried stuff. The recipe was fairly easy to follow, and the final product was delicious. My chicken did not brown as well as the ones pictured in the book, and I even cooked them a few minutes longer than called for - I always find it difficult on the grill to get the time correct. I found it interesting to flatten the chicken with the dish while cooking and will remember that trick for the future. Note for this part: you'll need an extra dish. I first used the one from the fridge that the chicken had been in but did not feel comfortable using it again once I flipped the chicken. Also, don't forget your hotpad mits when going to remove that dish from the grill. It is hot! Overall, it was yummy but a little more trouble than the standard roasted lemon chicken I do in the oven (from my M.S. Cooking School book).