4/5
(1 Votes)
Ingredients
- 2 whole 3-1/2 pound chickens, halved, backbones removed, excess fat trimmed
- Extra-virgin olive oil
- 2 tablespoons coarsely ground black pepper
- Kosher salt
- 2 lemons, cut into wedges
- {I used 2 chicken breasts, and 4 whole legs – you could certainly use breasts only, or the whole chickens, or any combination you please}
Preparation
Step 1
Rub chicken all over with olive oil and pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings.
Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 10 – 12 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 5 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lots of lemon wedges to squeeze over.