Chop the rosemary.

In a small saucepan bring water and rosemary to a boil.  Remove from heat, cover, and allow to steep for 5 minutes

Transfer water and rosemary to a blender. Add the oil, garlic, and sea salt. Puree until smooth and then allow to cool.

Combine the chicken and rosemary liquid in a shallow dish and coat chicken well. Cover and allow to marinate for at least 15 minutes at room temperature or overnight in the fridge.

Heat the grill to medium.  Remove chicken from the marinade, place on the grill; discard the marinade. Cook and baste frequently with the lemon juice, turning as needed - about 20 -30 minutes. Grill times
may vary. The chicken is fully cooked when the chicken breasts reach 165F at their thickest part, and the legs/thighs reach 170F.

On the stovetop/oven: Preheat oven to 375F. Heat oil in a large oven-safe pan over medium-high heat.  Remove chicken from the marinade and discard the marinade.  Place chicken in the pan skin side down,and cook until browned and crisp, about 20-30 minutes. Turn over, transfer pan to hot oven, and roast until cooked through, 40-60 minutes.

Check the internal temperature of the chicken with a meat thermometer, looking for a minimum reading of 165F. Test the poultry at the thickest part, making sure not to touch the thermometer to a bone. Continue cooking the chicken until it reaches the minimum temperature before removing from the pan.

Remove chicken from oven and transfer to a large plate to serve.