Husband's Fave: Lemon Chicken

I got this recipe from a friend like 4 years ago that she got out of an issue of Oprah Magazine. If I remember correctly, it was the recipe of an actual bonified chef, and it called for using parts of a whole chicken. As some of you may have noticed by looking through my blog - I only like to eat chicken breasts. So I adapt the majority of my recipes to account for this. I wish I still had the photocopy of the page from the magazine, but it was so disheveled from the many times I had to use it over these past few years I eventually had to toss the original and transfer the recipe to an index card kept in my recipe box. For the record - I googled and searched Oprah's website to figure out if I could link directly to the original recipe, but I couldn't find it :(

LEMON CHICKEN

Chicken parts (I use 4 chicken breasts)

1 cup freshly squeezed lemon juice

1/2 cup olive oil (I've found that you can reduce this by up to half and the results are still delicious)

1/2 Tbsp red wine vinegar

1 tsp minced garlic (I always use more, and prefer crushed garlic)

1/4 tsp oregano (I don't recall if this called for fresh or dry - but I always use dried herbs)

2 Tbsp fresh parsley (I always use dried herbs)

Salt & Pepper to taste

-----

The gist of this recipe is to broil the chicken, flipping halfway, whisk together the remaining ingredients, then pour over the chicken. The recipe called for heating the lemon mixture in a saucepan. I've found that pouring the lemon mixture over the chicken and continuing to broil produces good results - and minimizes dishes! I always make this in a 9 x 13 pan, lined heavily with aluminum foil. Serve with rice :)

Sorry I can't be more specific, but if you have any questions, you can always email me at bluebridejan07@gmail.com