How to make it

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

Reviews & Comments 2

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    " It was excellent "
    greekgirrrl ate it and said...
    Whwn I lived in NYC, I used to eat at Rao's regularly and that was before they were super famous. Great food! Thansk for the post!
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  • chefjeb 11 years ago
    This is a fantastic recipe and the Raos cookbook is a must buy. With summer and outdoor grilling time on us, I tried this a few weeks ago on the grill instead of the broiler. The technique isn't the same, but it works and is wonderful. In step 6, I basted heavily. Pass the potato salad.
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