Halve onion lengthwise; reserve one half for another use.

Allow the chicken to marinate at room temperature while you prepare the grill; alternatively place the marinated chicken in a large resealable plastic bag.Seal the bag and transfer to a baking dish.

Refrigerate up to 12 hours.Bring chicken to room temperature before grilling, about 1 hour.. Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to one side of a charcoal grill.Place the rosemary sprigs in a large cast-iron skillet, then place the chicken, skin-side up, over the herbs.

Place skillet on grates over direct heat, close grill, and cook for 10 minutes.Open the grill, move the skillet to indirect heat, rotating the pan to ensure the chicken breast is closest to the direct heat.

Grill, covered, and continue roasting until chicken's juices run clear when skin is pierced with a knife and the skin is crispy [a thermometer registers 160°F], about 30-35 minutes..

Remove from heat and let chicken rest for at least 10 minutes (or up to 30).This particular XL tumbler features a stainless steel lid and straw and its triple-layered patented construction keeps drinks cold for 50 hours and hot for 10.

Plus, it’s dishwasher-safe.. Tramontina 11-Inch Clad Nonstick Tava Pan.When it comes to cookware, I never skimp.

That’s why I’m choosing this Tava pan, which checks all of my boxes.This flat Tramontina pan works great for pancakes, crepes, tortillas, flatbread, and more, and its ceramic coating is non-toxic and made without PFAS, PTFE, and PFOAs.