To go with the Green Bean and Feta Salad, I made this (the other) Martha recipe for grilled chicken with lemon and oregano. It called for 4 chicken halves, but I used the bone-in, skin-on chicken thighs that Tim brought home yesterday.
This was really good- the skin was crispy, the meat was moist and flavorful, and you had a roasted lemon to squeeze on top. Not too difficult either- chop a little, squeeze a little, marinate a little, grill a lot. This would definitely be a good recipe for a big crowd.
