Recipe by Lennie
From the cookbook put out by this famous NYC restaurant. Delicious!
Top Review by MEAN CHEF
I make this dish a lot. It is very lemony, but fabulous and so simple. Most of the time I grill the chicken first and finish in the broiler with the sauce. The sauce is very thin and needs crusty bread to soak it up. If you don't like lemon, you won't like this recipe.
- 2 (3 lb) broiler chickens, halved
- 1⁄4 cup chopped Italian parsley
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1⁄2 teaspoons minced fresh garlic
- 1⁄2 teaspoon dried oregano
- salt and pepper
Directions See How It's Made
- Preheat broiler for at least 15 minutes so it has its maximum heat.
- Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don't overcook or chicken will be dry.
- Remove chicken from broiler, but leave broiler on.
- Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces.
- Place chicken pieces on a baking sheet with sides.
- Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches.
- Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more.
- Place chicken pieces on a large, warmed, serving platter.
- Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute.
- Pour over chicken and serve with lots of crusty bread to sop up sauce.
- To make Lemon Sauce, combine all sauce ingredients in a bowl and whisk together; refrigerate until needed; whisk again before using.