For next weekend

I don't normally go to the Wall Street Journal for cooking suggestions, but via Zite (still a very enjoyable source of randomness on my Samsung tablet) I found an article there about spatchcocking chicken.  It included this recipe, which I think I'll try next weekend, if I can remember to start on Friday evening:

Italian Lemon-Garlic Marinade

Mix together zests and juices of 1 lemon and 1 orange, 4 cloves garlic, peeled and sliced, 1 coarsely chopped onion, several sprigs each of fresh rosemary and fresh thyme or 2 teaspoons of each herb dried, a pinch of red pepper flakes, 1 teaspoon salt, ½ teaspoon freshly ground black pepper and 1/3 cup extra-virgin olive oil.

Place marinade in a large Ziploc bag with 1 spatchcocked chicken. Place bag on a plate and refrigerate at least 24 hours and up to 48, turning bag over occasionally.