I’ve been meaning to put this recipe up for a week or so now. I’m thinking about making it tomorrow night since we bought a roaster from the meat market today.
It’s been a while since we’ve had it. I really don’t remember what it tasted like, sad as that sounds. I remember the lemon taste being light, though. And I remember liking it.
But, you know…. Give it a try. Tell me what you think. I think I am going to make it tomorrow night. Wonder if the corner store still has lemons. If not, the meat market probably does.
1 3 1/2-4lb Chicken
1 Cup freshly squeezed lemon juice
1/4 Cup [[EVOO]]
1 Tablespoon red wine vinegar
1 Clove garlic, minced
1/4 Teaspoon dried oregano
Salt and freshly ground pepper
Fresh parsley, chopped
Cut bones of chicken on either side of the backbone and remove the backbone. Place the chicken breast side up on a cutting board. Flatten the chicken and season generously on all sides. Refrigerate at least one hour in the fridge. For best results, refrigerate overnight.
Preheat oven 500F with the oven rack in the middle.
Roast the chicken for twenty minutes rotating once. Reduce heat to 325F and cook until thermometer reads 160F.
The recipe I have says fifteen minutes. But if memory serves, it was more like forty-five minutes. My suggestion would be to keep an eye on it. Temp it every fifteen minutes or so.
While the chicken is roasting, prepare the lemon sauce:
Whisk lemon juice, [[EVOO]], redwine vinegar, garlic and oregano. Season with salt and pepper.
Remove chicken from oven and place on cutting board. Cut chicken into pieces. Drain grease out of the pan and return chicken to pan. Pour lemon sauce over chicken and return to oven 5-10 minutes. Garnish with parsley and serve.
You can cut the chicken into pieces before cooking it. I think I might do that. While my hands are still tough from cooking for fifty people for two years, it sucks when I burn them. Lol.