1/4 c. loosely packed fresh oregano leaves, chopped
1/4 c. loosely packed fresh parsley leaves, chopped
1 T. olive oil
Salt & ground black pepper
1 chicken (about 3-1/2 lbs.), cut into 8 pieces & skin removed from all but wings
Instructions
Preheat oven to 450 degrees. Line jelly-roll pan with nonstick foil. From 2 lemons, grate 1 T. peel & squeeze 3 T. juice. Cut lemon into wedges; set aside.
In lg. bowl, combine lemon peel & juice, oregano, parsley, olive oil, 1 t. salt, & 1/4 t. pepper. Add chicken pieces; toss to coat. Arrange chicken pieces in prepared pan.
Roast chicken, without turning 30 to 35 min. or until juices run clear when thickest part of chicken is pierced with tip of knife. Tranfer to warm platter. Serve with lemon wedges to squeeze over chicken.
NOTE: Try other citrus-herb combinations such as lime-cilantro or orange-sage.
Originally Submitted
12/12/2007
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