Recipe courtesy of Rocco DiSpirito

Chicken with Chunky Lemon Sauce

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

1 whole chicken, cut-up into 8 pieces

6 lemons

3 tablespoons extra-virgin olive oil

2 tablespoons fresh minced Italian parsley

1 teaspoon salt

1/4 teaspoon pepper

Directions

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Once chicken is cooked, remove from the broiler and cover with sauce. Return to broiler and cook for 5 minutes. Remove and serve.
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