Split Roasted Chicken with Lemon Sauce Recipe

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Ingredients:

Serving

1 (3 1/2 to 4-lb) 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 tbsp red wine vinegar
1 clove garlic, minced
1/4 tsp 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

Directions:

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.
Tip: Listen, your doctor would roll her eyes if she knew you were cooking chicken with the skin on but chicken has skin. That's the way they sell it and unless you're a master butcher, it's hard to get off. That said, just because it's there doesn't mean you should eat it. Don't.
Tip: The recipe works perfectly fine with a whole chicken cut in half, quarters, eighths, or any which way. If you're cooking for one, cut the recipe down and the cook time too.
Morph: Chicken wraps, chicken tacos, chicken salad, chicken sandwich...
Tip: If you're the least bit apprehensive about cutting up a hot chicken, buy it cut up or cut it up yourself before you cook it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	728.62 Kcal (3051 kJ)
Calories from fat	330.06 Kcal
		% Daily Value*
Total Fat	36.67g	56%
Cholesterol	1324.22mg	441%
Sodium	350.25mg	15%
Potassium	1092.99mg	23%
Total Carbs	9.1g	3%
Sugars	1.84g	7%
Dietary Fiber	0.04g	0%
Protein	81.68g	163%
Vitamin C	105.7mg	176%
Vitamin A	18.1mg	605%
Iron	27.2mg	151%
Calcium	51.6mg	5%

Amount Per 100 g
Calories	136.69 Kcal (572 kJ)
Calories from fat	61.92 Kcal
		% Daily Value*
Total Fat	6.88g	56%
Cholesterol	248.43mg	441%
Sodium	65.71mg	15%
Potassium	205.05mg	23%
Total Carbs	1.71g	3%
Sugars	0.35g	7%
Dietary Fiber	0.01g	0%
Protein	15.32g	163%
Vitamin C	19.8mg	176%
Vitamin A	3.4mg	605%
Iron	5.1mg	151%
Calcium	9.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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