Recipe courtesy of Rao's
Rao's Famous Lemon Chicken
Getting reviews...
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 951
- Total Fat
- 79 g
- Saturated Fat
- 17 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 53 g
- Cholesterol
- 212 mg
- Sodium
- 1257 mg
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 951
- Total Fat
- 79 g
- Saturated Fat
- 17 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 53 g
- Cholesterol
- 212 mg
- Sodium
- 1257 mg
Ingredients
LEMON SAUCE:
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.
