We just use breasts because we're white meat people. From Saveur, Vol. 28
2 C fresh lemon juice
1 C extra virgin olive oil
1 T red wine vinegar
1 garlic clove minced
1/2 t dried oregano
salt and freshly ground pepper
2 2&1/2 lb chickens with wings, thighs, & legs seperated and breasts quartered on the bone.
1/4 C chopped fresh parsley
1. Place oven rack in the upper third of the oven and pre heat broiler for at least 15 minutes.
2.Whisk together lemon juice, oil, vinegar, garlic, & oregano in a large bowl. Season to taste with salt and pepper.
3. Place chicken, skin side down on a baking sheet & broil for 15 min. Turn chicken over & broil until skin is crisp and golden and juices run clear, about 15 min more.
4. Remove chicken from broiler and toss in lemon mixture. Return chicken to broiler, skin side up, & broil for 3 min. Transfer chicken to a platter.
5. Pour pan drippings into a saucepan, add lemon sauce & bring to a boil over high heat until thickened, about 5 min. Stir in parsley, drizzle a little sauce on the chicken and serve remaining sauce on the side.
2 C fresh lemon juice
1 C extra virgin olive oil
1 T red wine vinegar
1 garlic clove minced
1/2 t dried oregano
salt and freshly ground pepper
2 2&1/2 lb chickens with wings, thighs, & legs seperated and breasts quartered on the bone.
1/4 C chopped fresh parsley
1. Place oven rack in the upper third of the oven and pre heat broiler for at least 15 minutes.
2.Whisk together lemon juice, oil, vinegar, garlic, & oregano in a large bowl. Season to taste with salt and pepper.
3. Place chicken, skin side down on a baking sheet & broil for 15 min. Turn chicken over & broil until skin is crisp and golden and juices run clear, about 15 min more.
4. Remove chicken from broiler and toss in lemon mixture. Return chicken to broiler, skin side up, & broil for 3 min. Transfer chicken to a platter.
5. Pour pan drippings into a saucepan, add lemon sauce & bring to a boil over high heat until thickened, about 5 min. Stir in parsley, drizzle a little sauce on the chicken and serve remaining sauce on the side.
"He who sups with the devil should have a. long spoon".