Rao's Famous Lemon Chicken

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 servings

Ingredients
  • 2 (2 1/2 to 3 pound) broiling chickens, halved
  • Lemon sauce, recipe follows
  • 1/4 cup chopped flat-leaf parsley
  • 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
  • Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

  • Chicken: Preheat broiler at least 15 minutes prior to 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 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto 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.


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