Trim excess fat from chicken, rinse and pat dry. Remove backbone and split the chicken. Mix rosemary, salt, garlic and 1 tbsp. of olive oil. Rub mixture all over chicken, including some under the skin. Marinate for 24 hours, refrigerated.
Preheat large, ovenproof skillet for 3 or 4 minutes. Place remaining olive oil in pan. Wait a minute for it to heat. Place chicken in pan, skin side down, along with pieces of rosemary and garlic. Weight chicken with a large flat rock. (Use a flat lid to keep rock from chicken - sanitary, you know). Cook over medium to medium high heat for 10 minutes. Transfer to oven which has been preheated to 450°F. Roast for 15 minutes. Remove from oven. Remove weight and turn chicken. Roast 10 minutes more. Serve hot with lemon wedges.
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