1 (3 1/2 pound) chicken, cut up
3 large lemons
1/4 cup olive oil or vegetable oil
1/2 cup fresh rosemary or 3 tablespoon dried rosemary
6 cloves garlic, minced or pressed
Rosemary sprigs
Lemon wedges
Salt and pepper

Remove and discard excess fat from chicken. Rinse chicken and pat dry. Cut lemons in half and ream juice to make 3/4 cup. Combine reamed lemon shells, lemon juice, oil, the 1/2 cup rosemary and garlic in a large heavy-duty plastic bag or nonreactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 4 hours or until the next day, turning chicken occasionally.

Remove chicken from bag, reserving marinade. Arrange chicken, bone side done in center of cooking grate. Place lid on grill. Cook, brushing occasionally with reserved marinade, until meat near bone is no longer pink (30 to 35 minutes for breasts, 35 to 45 minutes for thighs and drumsticks; cut to test).

Transfer chicken to a platter or individual plates. Garnish with rosemary sprigs and lemon wedges. Season to taste with salt and pepper.

Makes 4 servings.