Split Roasted Chicken with Lemon Sauce

Recipe courtesy Kathleen Daelemans

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Rated 4 stars out of 5
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  • Read 22 Reviews
Total Time:
51 min
Prep
10 min
Inactive
1 min
Cook
40 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 (3 1/2 to 4-pound) chicken, giblets and cavity fat removed
  • Coarse grained salt and cracked black pepper
  • 1 cup freshly squeezed lemon juice *see note
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • Chopped parsley, for garnish
  • Note: if you don't like super-lemony lemon chicken ? use 3/4 cup lemon juice and 1/4 chicken broth or water

Directions

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

Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator.

Roast chicken, rotating once, for 20 minutes, reduce heat to 325 degrees F and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160 degrees F, or until juices run clear.

While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.

Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice

Tip: Listen, your doctor would roll her eyes if she knew you were cooking chicken with the skin on but chicken has skin. That's the way they sell it and unless you're a master butcher, it's hard to get off. That said, just because it's there doesn't mean you should eat it. Don't.

Tip: The recipe works perfectly fine with a whole chicken cut in half, quarters, eighths, or any which way. If you're cooking for one, cut the recipe down and the cook time too.

Morph: Chicken wraps, chicken tacos, chicken salad, chicken sandwich...

Tip: If you're the least bit apprehensive about cutting up a hot chicken, buy it cut up or cut it up yourself before you cook it.

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Newest Ratings and Reviews

Read all 22 reviews

  • on January 06, 2013

    Flag

    It was good, moist, & sauce added another dimension to the chicken . Next time I'll definitely use 1/2 cup lemon juice, a couple of times it was so lemony it made me shudder.

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  • on January 25, 2011

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    Juicy and delicious. I used split chicken breast (4 - soaked (as I always do chicken in water with salt and sugar - plenty of each - for an hour. Dried thoroughly, seasoned with S&P - refrigerated for one hour - placed chicken on a rack in a cookie sheet and cooked in a very preheated 500 degree oven for half hour - did not produce any fat drippings to add to the lemon sauce - moved breasts to aluminum "throw-away" pan and poured lemon sauce mixture over and around breasts - used 3/4 cups lemon juice and 1/4 cup water - dropped temp to 350 and cooked for another half hour. Absolutely perfect! prior to adding lemon sauce the skin was crispy after cooking in lemon sauce skin became hydrated and lost its crispness but full of flavor. Easy and delicious.

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  • on May 22, 2010

    Flag

    Okay.. I used 6 chicken breasts with bone in.
    20 min at 500 and then only needed 10 min. at 350.
    I made my sauce from mostly chicken broth (2 cups?
    One cup of lemon juice, minced garlic, oregano s&P (Lot's of sauce!
    after it came to boil I added cornstarch mixed with chick.broth to
    thicken it up and make a gravy consistency.
    Put chicken in pan and poured that sauce along with artichoke hearts
    over it and baked for 5 min
    we had it over buttered noodles and it was very moist and tasty!
    thanks!

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
403
 
Fat
20.5 g
 
Saturated Fat
3.6 g
 
Carbohydrates
6 g
 
Fiber
0
 
Protein
49 g
 

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