Preheat Boiler for approximately 15 minutes, or until hot.
Broil chicken halves for 30 minutes, turning once, until skin is golden brown, and juices run clear when poked with a knife or fork.
While chicken is in broiler, make the lemon sauce in a large bowl and put aside.
Remove chicken from broiler, but leave broiler on.
Using a sharp knife, cut each chicken into 6 pieces (legs, thighs, wings and breast).
Place chicken pieces onto an oiled baking sheet, with skin side up.
Pour lemon sauce over chicken and toss to coat well.
Return chicken to broiler, and broil for 3 minutes. Turn pieces and broil for another minute.
Remove chicken pieces from broiler, and place on a serving plate, or you can divide evenly between 6 warm plates.
Pour sauce from the broiler plan into a heavy sauce pan. Stir in 1/4 cup chopped Italian Parsley.
Place sauce pan on stove top burner and heat on High for one minute.
Spoon sauced over each piece of chicken.
Serve with crusty bread to absorb all the delicious sauce.
Wisk together lemon juice, olive oil, garlic, red wine vinegar, salt and pepper. Cover and refrigerate until ready to use.