Ingredients
Servings 6
- 2 chickens cut into 1/8’s
- 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 garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Nutritional Facts
Nutrition Facts
Roasted Lemon Chicken
Amount per Serving
Calories
881
% Daily Value*
Fat
76
g
117
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
12
g
Monounsaturated Fat
43
g
Cholesterol
219
mg
73
%
Sodium
179
mg
8
%
Potassium
603
mg
17
%
Carbohydrates
6
g
2
%
Fiber
0.4
g
2
%
Sugar
2
g
2
%
Protein
44
g
88
%
Vitamin A
2364
IU
47
%
Vitamin C
41
mg
50
%
Calcium
38
mg
4
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat broiler for at least 15 minutes before using.
- Broil chicken pieces, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
- Remove chicken from broiler, leaving broiler on.
- Make the sauce by whisking together juice, oil, vinegar, garlic, oregano, and salt and pepper. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
- Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
- Place chicken on serving platter. 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.
