Broiled Chicken Breast with Lemon Sauce

6 bone-in chicken breast halves
Salt
Freshly ground pepper

Lemon Sauce:
3/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
2 teaspoons minced garlic
1/4 teaspoon dried oregano
Salt and freshly ground pepper to taste
3 tablespoons chopped fresh flat-leaf parsley

1. Preheat broiler.
2. Season chicken with salt and pepper. Broil chicken until skin is golden brown and juices run clear when thickest part is pierced with a fork, about 20 to 25 minutes. Remove chicken from broiler. Leave broiler on.
3. With a very sharp knife, cut each chicken breast into 3 pieces.
4. While chicken is roasting, prepare the Lemon Sauce by combining all ingredients, except for the parsley, in a 2-cup measure, whisking together until well blended.
5. Place the cut-up chicken pieces in an ungreased 13 x 9 x 2-inch baking pan. Pour the Lemon Sauce over the chicken, turning pieces to coat well.
6. Return chicken to broiler, and broil for 5 minutes, turning the chicken over after 2 1/2 minutes. Remove from broiler.
7. Place chicken into a shallow serving bowl. Pour the sauce into a saucepan, heat to boiling and cook for 1 minute. Remove from heat and stir in the parsley; season to taste with salt and pepper. Pour the sauce over the chicken and serve.

Serves 4.