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Category: Chicken
Prep Time: Cook Time: Total Time:
2 (2 1/2 to 3 pound) broiling chickens, halved
Lemon sauce, recipe follows
1/4 cup chopped flat-leaf parsley
Lemon sauce:
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1 1/2 tsp minced garlic
1/2 tsp dried oregano
Salt and pepper, to taste
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
Preheat broiler at least 15 minutes prior to 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 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the 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.
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FAMOUS LEMON CHICKEN - Raos Restaurant
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 (2 1/2 to 3 pound) broiling chickens, halved
Lemon sauce, recipe follows
1/4 cup chopped flat-leaf parsley
Lemon sauce:
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1 1/2 tsp minced garlic
1/2 tsp dried oregano
Salt and pepper, to taste
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
Preheat broiler at least 15 minutes prior to 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 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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