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1
Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven.
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2
Using a sharp knife or poultry scissors, cut through bones on either side of backbone.
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3
Remove and backbone (save for soup stock).
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4
Place chicken breast side up on cutting board.
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5
Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly.
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6
Season chicken generously on all sides with salt and pepper.
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7
Refrigerate overnight or let stand at least 1 hour in the refrigerator.
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8
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.
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9
While chicken is roasting make the lemon sauce.
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10
Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano.
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11
Season with salt and pepper.
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12
Remove the chicken from the oven and place on a cutting board.
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13
Cut chicken into pieces.
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14
Pour the fat off the broiler pan, leaving the solids.
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15
Add chicken back to pan.
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16
Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes.
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17
Garnish with parsley.
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18
Serve over rice.
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19
Tip: Listen, your doctor would roll her eyes if she knew you were cooking chicken with the skin on but chicken has skin.
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20
That's the way they sell it and unless you're a master butcher, it's hard to get off.
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21
That said, just because it's there doesn't mean you should eat it.
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22
Don't.
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23
Tip: The recipe works perfectly fine with a whole chicken cut in half, quarters, eighths, or any which way.
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24
If you're cooking for one, cut the recipe down and the cook time too.
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25
Morph: Chicken wraps, chicken tacos, chicken salad, chicken sandwich...
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26
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.
