Print This Recipe Written by Chacha on Aug 13th, 2012 in Garlic, Lemon, Poultry, Recipe | No Comments

Servings: 4 to 6


For the chicken:

  • 2 whole chicken breast, split, or 2 (2 1/2 to 3 pounds) broiling chicken, halved
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil

For the Lemon Sauce:

  • Zest of 1 lemon
  • 3/4 cup freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely minced
  • 1 teaspoon Mexican or Greek dried oregano, crumbled
  • Kosher Salt
  • Freshly ground black pepper
  • 1/4 cup lightly packed, finely chopped, fresh Italian flat-leaf parsley


Brush chicken well with olive oil. Season the chicken well with salt and pepper. Allow to sit at room temperature for at least 30 minutes before broiling.

Meanwhile, to prepare Lemon Sauce, whisk together all ingredients, except parsley, in a mixing bowl until well blended. Cover and set aside.

Adjust oven racks to position #2. Preheat broiler.

Broil chicken, turning once, until skin is golden brown and juices run clear when pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on.

Using a very sharp knife or kitchen scissors, cut each chicken half (if using a whole chicken) into about six pieces (leg, thigh, wing, and three breast pieces). If using chicken breast, cut each breast into three pieces.

Place chicken on a sheet pan with raised sides large enough to hold chicken pieces. (Note: If pan is not large enough, divide sauce and chicken in half, and do it in two batches.) Whisk lemon sauce. Pour over the chicken. Toss to coat well.
Place chicken in the oven. Broil for 3 minutes. Turn each piece, and broil for an additional 3 minutes. Remove chicken from broiler and transfer to a serving plate. Keep warm under a tent of aluminum foil.

Pour sauce into a small saucepan. Add parsley. Place over high heat, and boil for 1 minute. Pour sauce over chicken. Serve immediately with steamed potatoes, a simple green salad, and a good crusty bread on the side.

Leave a Reply