Recipe courtesy of Rao's

Rao's Famous Lemon Chicken

  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 6 servings
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2 (2 1/2 to 3 pound) broiling chickens, halved

Lemon sauce, recipe follows

1/4 cup chopped flat-leaf parsley


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


  1. Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
  2. 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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