Rao's Famous Lemon Chicken
Enjoy flavorful Rao's Lemon Chicken with this easy recipe that comes together in less than an hour.
Editor's Note: Rao's Famous Lemon Chicken is a delicious broiled chicken recipe that's tart and tangy — perfect for the spring and summer. It's quick and easy to make — the whole thing takes under an hour, and most of that time the chicken is in the broiler so you don't even need to worry about it. This easy lemon chicken recipe is perfect for weeknight dinners or a weekend dinner party. The lemon sauce is garlicky and bursting with the flavors of lemon and oregano, making this dish a mouthwatering addition to your dining room table! This recipe for Rao's lemon chicken is just what you need the next time you want to make a truly special meal. If you can't get reservations to the iconic restaurant, then you can do the next-best thing by making this lemon chicken recipe at home!
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureGarlicky, Herby, Savory, Tangy, Tart
- 2 2 ½- to 3-pound broiling chickens, halved
- 1/2 cup chopped Italian parsley
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
If you're stuck in a rut when it comes to planning meals, then these chicken recipes will help you out! You'll love trying something new every night of the week with the recipes in this eCookbook. Whether you fire up the grill or roast chicken, these dishes will be tasty ideas for lunch or dinner. You will want to start cooking when you see the recipes found in these 13 Easy Chicken Recipes for Dinner and Beyond
To attain maximum heat, preheat broiler for at least 15 minutes before using.
Make the 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.
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 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.
1998 by Frank Pellegrino
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