Sunday Supper {Tuscan Lemon Chicken + Grilled Panzanella}

I’ll spend the next few editions of Sunday Supper dishing on our Spring Break eats at Disney’s Hilton Head Island Resort!  The property had lovely little picnic areas tucked away in marsh front pockets so we planned for loads of grillin’ and good eatin’!  While I might have done a little cooking on vacation, there was no way I was cleaning!  We dined on dixie plates and used plastic cutlery and paper napkins so don’t be expecting my pictures to wow you :-).      Tuscan Lemon Chicken From Ina Garten   1 3 ½-pound chicken, flattened (I substituted 4 chicken breasts so that we didn’t have to deal with a whole chicken)
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved   Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.
When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.         Grilled Panzanella From Ina Garten Good olive oil
1 teaspoon minced garlic
½ teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
½ hothouse cucumber, unpeeled, seeded and sliced ½ inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into ¼ inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
½ small ficelle cut into 1-inch thick slices Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, ¼ cup olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush one side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers ½ inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.     This made for a lovely water front supper and we’ve already  made the chicken again back home!!    Happy Sunday, y’all! xoxo