Split Roasted Chicken with Lemon Sauce
Source of Recipe
Kathleen Daelemans, Cooking Thin, Food tv network
List of Ingredients
1 chicken, giblet and cavity fat removed
coarse grain salt and fresh black pepper
1 cup fresh squeezed lemon juice
1/4 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon dried organoRecipe
Note: if you don't like super-lemony lemon chicken use 3/4 cup lemon juice and 1/4 chicken broth or water. Preheat oven to 500ºF. Put the oven rack in the middle of the oven. Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator.
Roast chicken, rotating once, for 20 minutes, reduce heat to 325ºF and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160ºF, or until juices run clear. While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.
Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice. Tip: The recipe works perfectly fine with a whole chicken cut in half, quarters, eighths, or any which way. If you're cooking for one, cut the recipe down and the cook time too. Yield: 6 to 8 servings
|
Â
Â
Â
|
member logon
