Grilled Marinated Chicken

4 whole chicken breasts (bones still attached)
1 teaspoon rock salt
Freshly milled black pepper
Zest from 2 lemons
Juice from 1 lemon
Lots of dried rosemary
Extra virgin olive oil
4 grilled, peeled red bell pepper. Ends removed and the seeds removed
4 whole clean garlic heads, peppery skin removed and the tops lopped off
32 small native onions (shallots?), peeled and cleaned

Clean chicken and drain. Add remaining ingredients. Cut one lemon into round slices and drape over the chicken. Cover with plastic wrap and marinate for 1 – 4 hours.

Cut out foil to make packets. One whole chicken breast per packet. Place the chicken in the middle of the foil (meaty side up), spoon in 2 teaspoons of the marinade. Sprinkle some coarse salt over the garlic heads, a few sprinkles of black pepper and a trickle of olive oil over the whole thing. Stuff under the chicken breast. Add a few sprinkles of balsamic vinegar over the breast and spread so that the whole surface is coated. Drape the pepper over the chicken, add a slice of lemon over the pepper. Arrange 4 native onions on each side of the chicken. Sprinkle some extra virgin olive oil over the chicken, lemon, pepper and the onions. Close and seal the packet tightly and set aside in the refrigerator while making up the rest of the chicken breasts in the same manner

Place the packet inside turbo broiler pot. Open and set to highest heat for about 2 minutes. Lower heat to 350*F and cook for 30 minutes. Let the chicken stand inside the packet for 2 minutes before removing to a cutting board. Place the pepper, native onions and garlic head in a large container. Cut chicken into neat slices and add to the reserved pepper, onions and garlic. Reserve the drippings plus 2 roasted lemon slices. Repeat with remaining packets.

Note:
Use as a sandwich filling for The Moby Dick

Use the drippings to make Balsamic Vinaigrette.