Lemon-Cured Chicken

INGREDIENTS
1 4-pound chicken, cut in half (I used 3 large chicken breasts)
2 Tbsp. fresh oregano leaves, minced
2 Tbsp. fresh rosemary leaves, minced (about 2 sprigs)
4 tsp. kosher salt
1 Tbsp. finely grated lemon zest (1 lemon)
½ tsp. freshly ground black pepper
10 sprigs thyme
1 lemon, halved
2 tsp. raw or light brown sugar
4 garlic cloves, crushed

DIRECTIONS

Rub chicken with garlic, oregano, rosemary, salt, lemon zest, and pepper. Place in a resealable plastic bag. Add thyme, seal bag, and chill at least 12 hours.

Prepare grill for medium heat. Remove chicken from bag and grill, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 30–40 minutes OR

bake at 400 degrees for 20-25 minutes.

Sprinkle cut sides of lemon with sugar. Grill until caramelized, about 2 minutes. Serve chicken with lemon for squeezing over. 

Notes:

I was hesitant about the amount of seasoning on the chicken, but it came out delicious. I wasn't sure if I'd like grilling the lemon with sugar and if it was worth the extra work, but it was worth it. It's a small amount of sugar and really mellows the tartness of freshly squeezed lemons.