Grill-Roasted Chicken with Crispy Parmesan

Directions

1. Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in The Usual, and then use the mixture to season both sides of the chicken. Place the rosemary sprigs in a large cast iron skillet or roasting pan, then place the chicken, skin-side up, over the herbs. Drizzle the surface of the chicken with a little olive oil, and allow it to marinate at room temperature while you prepare the grill (or refrigerate uncovered up to 12 hours in advance).
   

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the skillet with chicken over indirect heat, close grill, vent for smoking and cook for 30 minutes.
   

3. Open the grill, rotate the skillet 180 degrees, and sprinkle the skin with the Parmesan. Close the grill, and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, about 15 to 20 minutes longer.
   

4. Remove from heat and let chicken rest for at least 10 minutes (or up to 30). While the chicken rests, grill the bread over direct heat until lightly charred on both sides. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red- pepper flakes if you like. Carve and serve the chicken over toasted bread, with the pan drippings spooned over the meat