LEMON CHICKEN

Lemon Chicken image

Provided by Katie Workman

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 tablespoon red wine vinegar
2 teaspoons finely minced garlic
1 teaspoon dried oregano or thyme
Kosher or coarse salt
1/4 teaspoon freshly ground black pepper
4 bone-in chicken breast halves with skin (2 to 2 1/2 pounds total)
6 bone-in chicken thighs with skin (2 1/2 to 3 pounds total)
1/4 cup Italian (flat-leaf) parsley (optional, see Cook's Notes)
1 cup fresh lemon juice (from 4 to 6 lemons)
2/3 cup olive oil

Steps:

Preheat the broiler with the rack placed about 8 inches away from the heat source.
Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.
Place the chicken pieces skin-side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.
Remove the chicken from the broiler, leaving the broiler on. Cut the breasts and thighs in half (you can use a clean dish towel to hold the chicken steady so you don't burn yourself; cut across the bone if you have a very strong sharp knife or cut just alongside the bone if a crosswise cut is too difficult). Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet. Pour the sauce over the chicken and serve.

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