Recipe courtesy of Frank Pellegrino
Rao's Famous Lemon Chicken (Pollo al Limone)
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1203
- Total Fat
- 97
- Saturated Fat
- 22
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 75
- Cholesterol
- 300
- Sodium
- 1220
- Total: 1 hr
- Prep: 15 min
- Inactive: 15 min
- Cook: 30 min
Ingredients
Two 2 1/2- to 3-pound broiling chickens, halved
1/4 cup chopped Italian parsley
Lemon Sauce (recipe follows)
Lemon Sauce
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste
Directions
- To attain maximum heat, preheat broiler for at least 15 minutes before using.
- Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
- Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
- Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
- Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
- Remove from broiler and portion each chicken into each of 6 warm serving plates.
- Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
Lemon Sauce
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.