Split Roasted Chicken with Lemon Sauce
Recipe courtesy Kathleen Daelemans
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.
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.