Rao's Famous Lemon Chicken

From the cookbook put out by this famous NYC restaurant. Delicious!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 (3 lb)  broiler chickens, halved
• 1⁄4 cup  chopped Italian parsley

• Lemon Sauce

• 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

1. Preheat broiler for at least 15 minutes so it has its maximum heat.
2. 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.
3. Remove chicken from broiler, but leave broiler on.
4. Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces.
5. Place chicken pieces on a baking sheet with sides.
6. 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.
7. Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more.
8. Place chicken pieces on a large, warmed, serving platter.
9. Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute.
10. Pour over chicken and serve with lots of crusty bread to sop up sauce.
11. To make Lemon Sauce, combine all sauce ingredients in a bowl and whisk together; refrigerate until needed; whisk again before using.