When Talia dreams of her favorite meal, the centerpiece of that dream is usually lemon chicken. Yossi jokes that every time I make it I tell him how virtuous I feel because the chicken fat is left behind in the broiling pan and the fat in which the chicken is ultimately cooked is the healthy kind – olive oil!
Ingredients
Two 2 ½ - 3 pound chickens, cut into eighths
¼ cup chopped parsley
Lemon Sauce:
2 cups freshly squeezed lemon juice
1 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1½ teaspoons crushed garlic
½ teaspoon dried oregano
Kosher salt to taste
Freshly ground pepper to taste
Preparation
- Preheat broiler for 15 minutes.
- Whisk together all sauce ingredients in a medium bowl. Set aside.
- Place chicken parts on broiling pan in middle of oven. Broil parts, turning once, for about 30 minutes or until the skin is light golden brown.
- Remove chicken from broiler and place in a shallow glass or pyrex roasting pan, skin side up. Pour lemon sauce over the chicken and toss to coat well. Lower oven to 350° F. Roast chicken in the lemon sauce for an additional 20 minutes.
- Serve chicken with sauce from roasting pan and sprinkle parsley on top.
Yield: 6 – 8
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