Name: Chicken al Mattone
Yield: 4 Servings
Ingredients: 1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry; 4 tablespoons fresh lemon juice, divided; 3 tablespoons grapeseed oil or olive oil, divided; 1 tablespoon chopped fresh rosemary plus additional sprigs for garnish; 2 garlic cloves, pressed; Coarse kosher salt; 1/4 teaspoon dried crushed red pepper; Chopped fresh Italian parsley

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