Rao’s Famous Lemon Chicken

Just like our Tuscan Lemon Chicken we love lemon and chicken together. A popular NY eatery makes one of the tastiest lemon chickens we’ve ever had.

We think the flavor burst results from two acids being used in the sauce. Rao’s New York  remains a difficult reservation even after decades of being in business. Although having a second Vegas location does increase your chances, but why wait make this at home…absolutely delicious!

Chicken

Lightly coat chicken with olive oil and sprinkle on both sides with salt.

Preheat the broiler for at least 15 minutes. Broil both sides of chicken in the oven on high for approximately 10-15 minutes on each side or until golden brown and slightly charred, cooking the chicken 3/4 of the way. (Cooking time may vary depending on your broiler and location, we made this at high altitude and broiled for 25-30 minutes per side).

While chicken is broiling make the lemon sauce. Remove chicken from oven and allow it to cool enough to handle. Using a very sharp knife, cut each 1/2 chicken into about 6-7 pieces (leg, thigh in 2, wing, breast in 2 or 3 pieces). For uniform presentation cut the ends off the drumsticks. Arrange chicken pieces, skin side down in an oven proof rimmed dish or pan. Staring skin side down on the final broil will allow you to finish skin side up resulting in crispier chicken. Pour marinade all over chicken. Broil in oven for 3-4 minutes on high to finish cooking the chicken and heat the marinade through. Turn chicken skin side up, so all the chicken absorbs the marinade then Broil for another 3-4 minutes. Plate up chicken and pour juice over chicken, make sure to include a spoon or ladle on the platter to serve juice. If serving individually serve a few pieces of chicken for each person in a bowl with plenty of juice and crusty bread.

Garnish with fresh chopped parsley!

Lemon Sauce

Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper, set aside.

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Rao’s Famous Lemon Chicken

A popular NY eatery makes one of the tastiest lemon chickens we’ve ever had. We think the flavor burst, results from two acids being used in the sauce.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 2 (2 1/2 to 3 pound) broiling chickens, halved
  • 1/4 cup chopped flat-leaf parsley
  • Olive Oil
  • Kosher Salt
  • Lemon sauce, recipe follows

Lemon Sauce

  • 2 cups fresh lemon juice
  • 1 cup olive oil
  • 4 tablespoon red wine vinegar
  • 2 tablespoons minced garlic
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

Chicken

  1. Lightly coat chicken with olive oil and sprinkle on both sides with salt.
  2. Preheat the broiler for at least 15 minutes. Broil both sides of chicken in the oven on high for approximately 10-15 minutes on each side or until golden brown and slightly charred, cooking the chicken 3/4 of the way. (Cooking time may vary depending on your broiler and location, we made this at high altitude and broiled for 25-30 minutes per side)
  3. While chicken is broiling make the lemon sauce.
  4. Remove chicken from oven and allow it to cool enough to handle.
  5. Using a very sharp knife, cut each 1/2 chicken into about 6-7 pieces (leg, thigh in 2, wing, breast in 2 or 3 pieces). For uniform presentation cut the ends off the drumsticks.
  6. Arrange chicken pieces, skin side down in an oven proof rimmed dish or pan. Staring skin side down on the final broil will allow you to finish skin side up resulting in crispier chicken.
  7. Pour marinade all over chicken.
  8. Broil in oven for 3-4 minutes on high to finish cooking the chicken and heat the marinade through.
  9. Turn chicken skin side up, so all the chicken absorbs the marinade then Broil for another 3-4 minutes.
  10. Plate up chicken and pour juice over chicken, make sure to include a spoon or ladle on the platter to serve juice. If serving individually serve a few pieces of chicken for each person in a bowl with plenty of juice and crusty bread.
  11. Garnish with fresh chopped parsley!

Lemon Sauce

  1. Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper, set aside.

Notes

Adapted From | Rao’s Restaurant

Coming soon!