Lemon Chicken, Rao's

Messy but good...

Lemon Sauce:
2 cups lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano -- crushed
Salt and pepper (to taste)

The Chicken:
2 chickens (2 1/2 to 3 lbs each) -- cleaned, backbone removed, halved, and dried
1/4 cup chopped Italian parsley

Lemon Sauce:
Whisk all ingredients together. Cover and refrigerate until ready to use.
Whisk or shake vigorously before using.

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 and thickest part of breast is 160.

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. Pour Lemon Sauce over the chicken and toss to coat well.

Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for one more minute.

Remove from broiler and portion each chicken onto 6 warm 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.

Serving Size : 6

Rebecca's Notes:
Serving Ideas: Serve with a risotto (Risotto w/Asparagus & Fresh Wild Mushrooms is good) or a vegetable salad (such as a gorgonzola beet salad).

*Next time: You can get away with making 1/2 recipe of the sauce - this is really twice as much sauce as can be used for 2 chickens.

Source of recipe: Rao's Cookbook, Frank Pellegrino