Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.
In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.
Marinade the chicken for about an hour, longer if you like your chicken really lemony.
Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).
Once the skin side is golden brown, turn over and cook the flesh side until cooked.
Serve with salad or vegetables.
I served mine with crushed new potatoes and coleslaw.