This is the one of the best Easy Chicken recipe... With an aromatic and slightly sticky glaze, this easy chicken dish is good party fare. Makes 6 to 8 servings ....Let's begin :

BROILED LEMON CHICKEN

INGREDIENTS :

• 1 cup lemon juice
• 1?4 cup olive oil
• 1?4 cup white wine vinegar
• 3 tablespoons chopped rosemary leaves or 2 tablespoons dried rosemary, crumbled
• 2 tablespoons chopped oregano leaves or 1 tablespoon dried oregano, crumbled
• 1 teaspoon salt
• 1?2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced One 4- to 5-pound chicken, giblets and neck removed, cut into 9 pieces

DIRECTIONS :

1. Whisk the lemon juice, olive oil, vinegar, rosemary,oregano, salt, pepper, and garlic in a largebowl.
2. Slice the chicken breasts in half the short way. Toss all the chicken pieces in the lemon marinade. Cover and refrigerate for at least 4 hours or up to 24 hours.
3. Line a broiler pan with aluminum foil. Preheat the broiler. Drain the chicken, reserving the marinade.
4. Place the chicken pieces skin side down on the prepared pan and broil 4 to 6 inches from the heat source, turning once, for 20 minutes.
5. Pour the marinade over the chicken, turn the pieces, and continue broiling until the marinade has thickened to a glaze and a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation), basting several times with the marinade in the pan and turning once or twice more, 3 to 6 more minutes. Let stand at room temperature for 5 minutes before serving.

Variations: Substitute parsley for the rosemary and thyme for the oregano. Add 1?2 teaspoon red pepper flakes to the marinade before adding the chicken. For a sweet-and-sour version, whisk 1 tablespoon sugar or 2 teaspoons light corn syrup into the marinade before adding the chicken. For a healthier dish, use skinless chicken parts. Reduce the cooking time by 4 minutes under the broiler before pouring the marinade over the pieces.

Grilled Lemon Chicken:

Complete steps 1 and 2 of the recipe. Then oil the grill grate and preheat a gas grill to high heat or build a high heat, red hot ashed coal bed in the center of a charcoal grill. Place the drained chicken pieces skin side up directly over the heat, cover the grill, and cook for 8 minutes, turning once. Baste the chicken generously with the marinade, turn again, and continue cooking for 8 to 10 more minutes, turning occasionally and mopping frequently with the marinade until golden brown and the desired internal temperature has been reached.

Baked Lemon Chicken:

Complete steps 1 and 2 of the recipe. Preheat the oven to 350?F. Pour the chicken pieces and all the marinade into a 13 × 9-inch baking pan. Bake, basting occasionally with the pan juices, until they reduce to a glaze and the chicken is quite golden, about 1 hour. An instant-read meat thermometer inserted into the thickest part of the breast should read about 170?F or maybe even higher. However, the salty marinade will protect the meat.

Bon apetit, Emely