Watch and listen to this recipe from Kathleen Daelemans.
View the full recipe here.

The Day Before
Prepare chicken by removing backbone and cutting into pieces. Season generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator.

Preheat
Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven.

1. Roast
Roast chicken, rotating once, for 20 minutes. Reduce heat to 325 degrees F. and cook 15 minutes more.

2. Check Temperature
Using an instant-read thermometer inserted into the thickest part of the thigh, check temperature. It's ready when it reads 160 degrees F. or its juices run clear.

3. Sauce
Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.

4. Deglaze
Remove chicken from pan and pour off fat from pan. Add lemon sauce to pan and stir.

5. Serve
Add chicken back to pan and place in oven for additional 5 minutes. Garnish with parsley and serve over rice.