Cut along each side of the backbone with a pair of poultry scissors in order to remove it. Press down on the breastbone to flatten the chicken. Also bend the leg and thigh forward to flatten. Pat the chicken dry with paper towels.

Thinly slice the lemon. Use your fingers to separate the skin from the breast meat and thigh meat. Slide a few lemon slices under the skin along with a half a sprig of rosemary.

Generously season both sides of the chicken with salt and pepper.

Heat the grill over high heat until about 400 degrees.

Carefully place the chicken skin-side down on the hot grill. Grill for twenty minutes with the lid closed.

Flip the chicken over using tongs and a large spatula. If some of the skin sticks to the grill, don’t worry. Grill the other side with the lid closed for 10-20 minutes until the internal temperature is 165 degrees F.

Let the chicken rest for ten minutes before cutting and serving. Remove the lemon slices and rosemary before serving. The flavor is infused throughout the chicken.