One 5-pound chicken, cut into 8 pieces
Salt and pepper
1 lemon, cut into 1/4-inch slices
1 tablespoon chopped fresh thyme
6 garlic cloves, crushed
1/4 cup lemon juice
1/3 cup Limoncello
2 teaspoons chopped fresh parsley
Preheat the oven to 400 degrees F.
Rub both sides of the chicken pieces with olive oil; season with salt and
pepper. Arrange the chicken pieces in a 9 x 13-inch roasting pan.
Place the lemon slices on top of the chicken and sprinkle with the thyme.
Tuck the crushed garlic cloves among the chicken pieces.
Bake for 35 - 40 minutes. Transfer the chicken to a serving platter.
Transfer 1/4 cup of the juices from the roasting pan to a small skillet.
Add the lemon juice and Limoncello. Cook over medium-high heat for 3-4
minutes to reduce the sauce. Stir in the chopped parsley.
Pour the sauce over the chicken and serve.
Whole chickens are great for roasting but they do take a bit more time. This recipe divides the
whole chicken into 8 parts (2 breasts, 2 legs, 2 thighs and 2 wings) which cuts the cooking time
in half. The addition of lemons, Limoncello and fresh herbs produces a tender bird with a light,
refreshing flavor ... perfect for a spring or summer dinner.