In Advance:

6 servings

Main Ingredients:

• 2   ( 2 1/2 to 3 lb each) broiling chickens, halved
• Lemon Sauce
• 1/4 cup chopped italian parsley

Main Recipe:

1. Preheat broiler for at least 15 minutes before using
2. Broil chicken halves,  6 to 8 inches from the heat source, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a verysharp knife, cut each half into about 6 pieces ( leg, thigh, wing, and 3 small breast pieces.)
3. Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken and toss to coat well. If necessary do this on two baking sheets, dividing the lemon sauce between the baking sheets.
4. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and equally portion chicken onto 6  warm serving plates.
5. Pour sauce into a heavy saucepan and stir in parsley. Place over high heat and boil for 1 minute. Pour an equal amout of sauce over chicken on each plate. Serve with lots of crusty bread to absorb the sauce.

Lemon Sauce Ingredients:  

Makes 3 3/4 cups

• 2 cups fresh lemon juice
• 1 cup olive oil
• 1 TB red wine vinegar
• 2 TB minced garlic
• 1/2 tsp dried oregano
• S&P to taste

Final Recipe:

Place all ingredients in a large bowl, whisk together to blend. Cover and refrigerate until ready to use. Whisk or shake vigorously just before using.