2 2 ½ - 3 pound broiling chickens, halved
¼ cup chopped Italian parsley
--- Lemon Sauce
2 cups Fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 ½ teaspoons minced garlic
½ teaspoons dried oregano
Salt and pepper to taste
Preheat broiler for at least 15 minutes to attain maximum heat.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when pierced with a fork.
Remove chicken , leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces ( leg, thigh, wing, 3 breast pieces).
Place chicken on a baking sheet with sides, pour lemon sauce over the chicken and toss to coat. If necessary , divide sauce in half and do in two batches. Broil for 3 minutes, turn and broil for an additional minute. Platter chicken and pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute.
Pour over chicken and serve.
Whisk together juice, oil, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use . Whisk or shake vigorously before using.