1. Preheat broiler for at least 15 minutes so it has its maximum heat. 2. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don't overcook or chicken will be dry. 3. Remove chicken from broiler, but leave broiler on. 4. Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces. 5. Place chicken pieces on a baking sheet with sides. 6. Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches. 7. Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more. 8. Place chicken pieces on a large, warmed, serving platter. 9. Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute. 10. Pour over chicken and serve with lots of crusty bread to sop up sauce. 11. To make Lemon Sauce, combine all sauce ingredients in a bowl and whisk together; refrigerate until needed; whisk again before using. ---------------------------------------------------------------------------
Nutrition
Ingredients
