Raos Famous Lemon Chicken
Editor's Note: Raos 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!
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureGarlicky, Herby, Savory, Tangy, Tart
- 2 2 ½- to 3-pound broiling chickens, halved
- ½ cup chopped Italian parsley
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons minced garlic
- ½ teaspoon dried oregano
- Salt and pepper to taste
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