Recipe courtesy of Rocco DiSpirito
Chicken with Chunky Lemon Sauce
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 507
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 38 g
- Cholesterol
- 150 mg
- Sodium
- 530 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 507
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 38 g
- Cholesterol
- 150 mg
- Sodium
- 530 mg
Ingredients
Directions
- Preheat broiler.
- Season the chicken and place chicken pieces, skin side down, onto a broiler pan. Broil the chicken, turning the pieces over once, cooking until the chicken is browned and cooked through, about 20 minutes.
- Slice off 1 end of each of 3 lemons. With a sharp knife, supreme lemons: in a downward motion, peel away rind and pith. Separate segments of lemon wedges from skin and put in a bowl. Squeeze out juice from leftover skins. Juice the other 3 lemons into same bowl. Add oil, parsley, salt, and pepper.
- Once chicken is cooked, remove from the broiler and cover with sauce. Return to broiler and cook for 5 minutes. Remove and serve.
