To marinate the chicken, pour the olive oil, crushed red pepper flakes and lemon zest into a large dish and stir to combine.
Prepare the chicken by first cutting off the backbone. Set the bones aside. Trim off any excess fat from the chicken and discard. Using the heel of a heavy knife, cut the bones into 2" -inch pieces. Refrigerate all of the bones for making the short stock later.
Coat the chicken in the marinade. Cover and place into the refrigerator for at least 3 hours, or preferably overnight.
- 1/2 cup extra-virgin olive oil
- 1 tsp crushed red pepper flakes
- 1 whole lemon (zest of)
- 4 whole chicken legs (backbone attached)