We also called this chicken “Italian-style” when I was growing up (even tho everything was Italian-style…except for the occasional hot dogs and even Italians like hot dogs). To me it was “chicken with salad dressing.” Don’t get me wrong, I love this recipe, but the ingredients are salad dressing and that’s how I always remembered the recipe: olive oil, vinegar, oregano, garlic. And there you have it. That’s the recipe. But check out more details below.
My mom recently informed me that it’s not “Italian-style” chicken, but Sicilian-Style since she learned it from her mother-in-law and guess where her mother-in-law (my grandmother) was from? Yes, that’s right. Sicily. (Note: I added the lemon & parsley touch. Wherever I can get flavor and color I take it.)
This chicken is so tasty you’ll likely eat every piece in one sitting. But don’t. Probably not good for your waistline (or mine).
1 chicken, cut up into 8-10 pieces
1/4 cup olive oil
1/4 cup apple cider vinegar or white vinegar or balsamic
2-3 garlic cloves, peeled and quartered
1-2 tablespoons dried oregano
Salt & pepper to taste
1 lemon, sliced into thin wedges
2-3 sprigs fresh Italian parsley, leaves minced, stems discarded
Preheat oven to 375 degrees F.
Season chicken pieces with salt & pepper. Place in a roasted pan. Drizzle olive oil, drizzle vinegar, sprinkle with garlic and oregano. Roast for 45minutes-1 hour until an instant read thermometer reads 165 in the thickest part of the thigh. Then turn on broiler and broil for about 2-3 minutes to golden.
Remove pieces to serving platter. Drizzle some of the juices. Sprinkle with parsley and lemon wedges. Serve.
I also demo’ed this recipe on WSMV-TV Channel 4 Nashville. Here’s the video segment: