| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- Two 2 1/2- to 3-pound broiling chickens, halved
- 1/4 cup chopped Italian parsley
- Lemon Sauce (recipe follows)
- 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
Instructions
- To attain maximum heat, preheat broiler for at least 15 minutes 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 into 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.
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1203 |
| Total Fat | 97 g |
| Saturated Fat | 22 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 75 g |
| Cholesterol | 300 mg |
| Sodium | 1220 mg |
Reviews
Used chicken legs instead of whole chickens. Loved the lemony taste of the sauce.
It’s the real deal. I have been making this recipe for years and family and friends rave about it. I always tell them it is Rao’s recipe. I am sure it is better at Rao’s, but this is still excellent
I would have rather seen the REAL chef Dino show this.
I just made this tonight and omg it was Amazing!!! I nailed it! We ate at Rao’s and my husband had the lemon chicken and he loved it.Tonight he said it was the exact same thing! Can’t wait to make this again!
This recipe reminded me of Suzanne Somers ‘Crunchy Roasted Lemon Chicken’. The difference is that her chicken is marinated in the lemon sauce overnight in the fridge and instead of using red wine vinegar, balsamic vinegar was used, which is what I used to tweak this recipe. It came out delish! I also dipped the chicken in the lemon sauce after broiling the first 30 mins. so that the chicken breast wouldn’t come out so dry then finished broiling til done.
I made this for my self after seeing it on the barefoot contessa show. Let me tell you how fabulous it was!! can’t wait to make it again! so easy.
Take note! The recipe and sauce is for 5-6 lbs of chicken; therefore, if using less chicken, halve the sauce too and it won’t seem too lemony or oily.
Lemon over powers this dish.
Very easy to make, especially if you use bone-in skin-on chicken thighs instead of halved chickens. The sauce is easy to adjust to taste and I like to add tarragon and some red pepper flake. Enjoy!
This is delicious! I used the recipe where it is 1/2 cup of olive oil and 1 cup of lemon juice I eyeballed the oregano .. this was delightful … I wish I could cut the chicken as easily as he did … but nonetheless … I loved it and so did my guests and family! Thanks for the recipe!