Rao’s Lemon Chicken

This recipe calls for a whole chicken cut in half. It is easy to take kitchen scissors, and cut the chicken down the backbone on both sides. The tartness of the lemon, the crispiness of the skin, and the garlic throughout the sauce, make this dish wonderful.

Serves 4

1 chicken cut in half

salt and pepper

1 cup lemon juice

½ cup olive oil

1 Tablespoon red wine vinegar

3 cloves garlic minced

1 tablespoon fresh oregano, or 2 teaspoons dried oregano

1 tablespoon fresh chopped parsley

Put broiler on.

Cut chicken in half and remove backbone. Salt and pepper chicken.

In a small bowl, add lemon juice, olive oil, vinegar, garlic, and oregano and mix well. Set aside.

Place chicken bone side down on cookie sheet and broil for 15 minutes. Turn over and broil another 15 minutes. Remove from broiler, and cut chicken into pieces and pour marinade over and return to broiler for 3 minutes. Turn again and cook for another 3 minutes, or until completely cooked.

Sprinkle chopped parsley over and serve.