Ingredients Jump to Instructions ↓

  1. 6 bone-in chicken breast halves Salt Freshly ground pepper Lemon Sauce:

  2. 3/4 cup fresh lemon juice

  3. 1/3 cup extra virgin olive oil

  4. 2 teaspoons minced garlic

  5. 1/4 teaspoon dried oregano Salt and freshly ground pepper to taste

  6. 3 tablespoons chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Season chicken with salt and pepper. Broil chicken until skin is golden brown and juices run clear when thickest part is pierced with a fork, about 20 to 25 minutes. Remove chicken from broiler. Leave broiler on . With a very sharp knife, cut each chicken breast into 3 pieces. While chicken is roasting, prepare the Lemon Sauce by combining all ingredients, except for the parsley, in a 2-cup measure, whisking together until well blended. Place the cut-up chicken pieces in an ungreased 13 x 9 x 2-inch baking pan. Pour the Lemon Sauce over the chicken, turning pieces to coat well. Return chicken to broiler, and broil for 5 minutes, turning the chicken over after 2 1/2 minutes. Remove from broiler. Place chicken into a shallow serving bowl. Pour the sauce into a saucepan, heat to boiling and cook for 1 minute. Remove from heat and stir in the parsley; season to taste with salt and pepper. Pour the sauce over the chicken and serve.


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