Rao's Famous Lemon Chicken (Pollo al Limone)

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Good chicken...... but wonder how many people read the claim at end of recipe that this was provided by a chef or restaurant and that it may have been scaled down rom a bulk recipe and that food network hasn't tested recipe. To those people who thought it was too much lemon, taste your sauce before you use it.

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Really good recipe...have been looking for a roasted lemon chicken recipe for a loooong time. The recipe omits pre-seasoning the chicken before broiling, so I did that w/ a fennel-tyme-salt-pepper rub. I didn't have the smoking problem as mentioned in another review, but that might have been because I lowered the oven rack a coule of notches in anticipating that...and it did take 20 minutes each side rather than the 15 per recipe...but that still is a restaurant environment, so proceed w/ what works for you. The chicken was incredibly juicy, the sauce to die for....Absolutely worth the effort!
Also prepared the peas/prosciutto side...was exrtremely fortunate that my grocer had just gotten in some fresh english peas. I can't begin to imagine what this recipe would be like w/ canned or frozen peas...Now that would absolutely NOT be worth the effort!

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This is tough, because the end product was really great in taste, BUT the method is not practical for the home cook, in my opinion. Cooking the chicken under the broiler just caused intense smoke, even in a deep roasting pan, and totally soiled my newly cleaned oven. Additionally, the breasts were overcooked using this method. But, the sauce was to die for, although I cut the olive oil in half (and forgot to use parsley. I would use a more traditional roasting method and the same sauce in the future, but I will use the sauce again! Also, charring the chicken is a nice touch! I used one chicken and half of the sauce recipe and it was perfect in terms of proportion. I just think they have a more ideal situation in their restaurant kitchen for cooking under a broiler. I rated this only 3 stars because of cooking method. I will definitely remake the sauce, so that is worth 5 stars.

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So lemony we could barely eat it. I usually love Ina's recipes; actually, this was not her recipe. I can not believe that people stand in line and wait a year for reservations to eat this chicken, if indeed this is prepared as it was presented. I keep thinking I must have made a mistake, but followed the recipe to a T. I should have read the previous reviews and would have known to cut down on the lemon juice.

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Wow- delicious! I adjusted lemon juice to one juicy lemon and reduced olive oil to 1/2 c and used a 4 lb chicken. Served this with the peas & prosciutto. My whole family loved it. Ina never fails

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I have made this recipe for years from the Rao's cookbook, just reduced the lemon juice and used only breast and wings since that is what we prefer. Absolutely delish, sop up the juice with crusy bread, yummy!

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It was delicious and easy, but next time I will use less olive oil. It went really well with Giada's paprika couscous.

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Wonderful!!!

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this was so easy to make and delicious will make again!!