1 (3 1/2 to 4-pound) chicken, giblets and cavity
fat removed
Coarse grained salt and cracked black pepper
1 cup freshly squeezed lemon juice *see note
1/4 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
Chopped parsley, for garnish
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 500 degrees F. 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 325 degrees F
and cook 15 minutes more or until an instant read thermometer inserted in
thickest part of thigh reads 160 degrees F, 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. ( REMOVE The
SKIN )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.
.
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Split Roasted Chicken with Lemon Sauce