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1
Preheat the broiler with the rack placed about 8 inches away from the heat source.
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2
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.
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3
Place the chicken pieces skin-side down on a rimmed baking sheet and salt them lightly.
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4
Broil for 15 minutes.
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5
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.
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6
Remove the chicken from the broiler, leaving the broiler on.
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7
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).
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8
Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
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9
Shake the lemon sauce again and pour it over the chicken.
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10
Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
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11
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.
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12
Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet.
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13
Pour the sauce over the chicken and serve.
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14
Photograph by Todd Coleman/The Mom 100 Cookbook
