"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 2 -3 lb. broiling chicken, halved
1/4 c. chopped parsley
2 c. lemon juice
1 c. olive oil
1 Tbsp. red wine vinegar
1 1/2 tsp. minced garlic
1/2 tsp dried oregano
salt & pepper to taste

Directions:
Directions:
Preheat broiler 15 minutes ahead of time. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when pierced with a fork. While the chicken is broiling whisk together in a bowl, lemon juice, vinegar, garlic, oregano, salt and pepper. Cover and refrigerate until ready to use. Whisk or shake before using.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that will fit in a broiler. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in half and cook in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of six warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

 

 

 

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