Roast chicken with lemon sauce

The day before

• 1

  Using a sharp knife or poultry scissors, cut through bones on either side of backbone and remove the baockbone.

• 2

  Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly.

• 3

  Season generously on all sides with salt and pepper.

• 4

  Refrigerate overnight or let stand at least 1 hour in the refrigerator.

• 1

  Preheat oven to 500 degrees F.

• 2

  Put the oven rack in the middle of the oven.

• 3

  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.

• 4

  While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.

• 5

  Remove the chicken from the oven and place on a cutting board.

• 6

  Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids.

• 7

  Add chicken back to pan.

• 8

  Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes.

• 9

  Garnish with parsley.

• 10

  Serve over rice.