Ingredients
- 2 (2 1/2 to 3 pound) broiling chickens, halved
- Lemon sauce, recipe follows
- 1/4 cup chopped flat-leaf parsley
LEMON SAUCE:
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Directions
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
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By tonimari
on May 29, 2013
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The best Lemon Chicken I have ever had! Simple but yet tasty. Broiling the chicken first made a huge difference, crunchy and very tender. I followed exactly what the recipe suggested but just adjusted the amount of lemon. I served it with rice and the Peas and Prosciutto. This will be my family's favorite Lemon Chicken from now on. Thank you Ina for having Frank Pellegrino share this delicious recipe to us.
By behungry
on April 09, 2013
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This dish was easy. Dont use the broiler until the end to brown the skin. You might be concerned with the 2 cups of lemon juice because I did. Tangy but delicious. I cut the chicken as instructed, skin facing up for that crunchy texture. Then cut up the chicken when juices ran clear, stranded the chicken juices and used the broth for my rice.The sauce needed a bit more salt & pepper for a better taste. Placing the cut up chicken back to the oven, then toss the pieces with the lemon sauce. Basting several times until chicken is drenched.
By izzyfudge
New York City
on March 09, 2013
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Just brilliant! This dish is flawless and EVERYONE loves it! Not too lemony at all like another reviewer mentioned.
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