A new Trader Joe’s opened kindasorta close to our house a while ago, and we decided to check it out. The one (previously) closest to us was always packed with rude, pushy shoppers, and I always needed to psych myself up in preparation for a visit. What a 
pleasure, then, to discover that this location had all the good stuff and none of the fraught folk I had come to expect from a visit – even on a Saturday afternoon! While still a drive, I won’t mind making the trek quite so much, and they do have so many lovely things.
Like chicken.
Organic, free range, and totally awesome tasting chicken.
So, awesome bird in hand after a pleasantly un-fraught shopping experience, it was time to think about how to prepare it.
No question, Nigella’s marinade was what this bird was calling out for, after a bit of spatchcocking.
INGREDIENTS
•1 whole chicken (or, you can use parts)
•Fresh rosemary
•3 lemons, halved and juiced
•1 large onion, sliced
•1/2 cup olive oil
•Sea salt
Cut the backbone out of the bird (I actually just cut the chicken into two pieces) and arrange in a large rimmed pan or in two gallon-sized zipper bags.
Arrange the rosemary, onion slices and lemon halves around the chicken, then season with the sea salt and drizzle with the lemon juice and olive oil – if you use zipper bags, just whisk the juice and oil together and divide it evenly between the two bags.
Cover the chicken – or place the zipper bags in a rimmed pan to catch any possible leaks, 
then toss in the fridge overnight, turning the chicken when you think to.
When ready to cook, heat your oven to 425º or your grill to medium and bring your bird to room temperature.
If roasting, remove the chicken from the marinade and arrange in a baking pan along with the rosemary, lemon, and onion slices and bake for 45 minutes – your chicken will be done to a turn and oh! so tasty.
For grilling (Rich’s forte), arrange the chicken, rosemary, onion and lemon on the grill, close it, and cook for twenty minutes. I should note that some folk say to start skin side down, Rich prefers cut side down.
Flip the bird and the onion and lemon and continue to grill for another 20 or 30 minutes, basting with additional olive oil and lemon juice, until the chicken is cooked through.
Transfer to a platter, cover loosely with foil, and allow the bird to rest for ten minutes before serving. We had ours with cucumber salad and grilled corn on the cob and were well pleased with the dinner.