Recipe: Rao's Famous Lemon Chicken (Pollo al Limone)+++

Rao's Famous Lemon Chicken (Pollo al Limone)

Prep Time: 15 min

Inactive Prep Time: 15 min

Cook Time: 30 min

Level: Easy

Serves: 6 servings

Ingredients

• 2 2 1/2-to-3-pound broiling chickens, halved
• 1/4 cup chopped Italian parsley
• Lemon Sauce (recipe follows)

Directions

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.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

• Lemon Sauce
• 2 cups fresh lemon juice (Approx. 6-8 lemons)
• Changed from 1 to 1/4 cup olive oil
• Changed from 1 to 1/2 tablespoon red wine vinegar
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon 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.

Notes:
Salt, Pepper and Lemon grass spice rub on chicken
Stuffed used lemon syrup sliced inside chicken
Whole Chicken 160-170F to be cook
Clear juice will escape when done