This broiled chicken is as easy as it gets and one of my go-to recipes during busy summer months. Not only does it require minimal work, it’s also relatively light and pairs well with a side salad, which is key during these scorching hot days. If the summer heat has you cringing at the thought of turning on your oven, you can always opt for the grill. You won’t get the same crispiness from the skin but the flavor of grilled chicken is just as delicious with the lemon-oregano-olive oil dressing.
Ingredients
- 1 whole chicken
- 2 teaspoons and 1 pinch salt (divided)
- 5 tablespoons extra virgin olive oil
- 2 lemons
- 1/4 teaspoon dried oregano
Preparation
- Set the oven to broil
- Cut and salt the chicken on both sides (1 teaspoon per side), laying the pieces skin down on the baking sheet
- Be sure to use a baking sheet that has a slight lip on the edges so that your chicken drippings stay in the pan and don’t drip onto the bottom of the oven
- Let the salted chicken sit for 5 minutes
- Once the oven is hot, place the chicken ~2-3 inches from the broiler and broil for 17 minutes on the first side
- After 17 minutes, turn the chicken over so that the pieces are skin side up and broil for another 17 minutes
- While the chicken is broiling, combine the olive oil, a pinch of salt, oregano, and juice from the two lemons on a serving plater
- After 17 minutes of broiling on the second side or once the chicken’s internal temperature reads 165 degrees, remove the chicken from the oven, lay on top of the olive oil-oregano-lemon juice, and serve
- When serving, don’t forget to pour a tablespoon or two of the olive oil lemon juice over the chicken
