Chicken With Lemon & Rosemary

Ingredients
3 sticks butter, softened
2 tablespoons chopped rosemary
6 tablespoons finely diced onion
1 1/4 cups fresh bread crumbs
1/4 cup dried lemon peel, or fresh zest
Salt and ground black pepper
5-6 pounds of bone-in chicken pieces
6 tablespoons olive oil

Combine butter, rosemary, onion, bread crumbs, and lemon in a bowl, and season with salt and pepper. Separate the chicken skin from the poultry, and stuff the in-between so the meat is covered. Brush the skin of the chicken with the oil, then season with salt and pepper. Heat the grill to medium-high. Place the chicken pieces on the grill skin-side down, and cook until the skin is browned, 4 to 5 minutes. Turn the chicken, close the grill hood or cover with thick pieces of foil, and cook for 15 minutes. Test for doneness--juices should run clear.