Lemon Chicken à la
2 ⅓ to 3- pound
broiling chickens, halved
½ cup chopped Italian parsley
Lemon Sauce (see below)
To attain maximum heat, preheat broiler for at least 15 minutes before 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 half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in hald and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
Remove from broiler and portion each 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.
2 cups fresh lemon juice 1 ½ teaspoons minced garlic
1 cup olive oil ½ teaspoon dried orégano
1 tablespoon red wine vinegar Salt and pepper to taste
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shape vigorously before using.
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