Rao’s Famous Lemon Chicken
Rao's Famous Lemon Chicken
- Two 2-1/2 to 3 lbs. broiling chicken, halved
- Rao’s Homemade Lemon Chicken Marinade
- 1/4 cup chopped parsley
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 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into a broiler. Pour Rao’s Homemade Lemon Chicken Marinade 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.
preheat broiler to what temperature (omitted by your editor) ?
Thank you for your question. Most ovens do not have a temperature associated with broiling. Just turn your broiler on 15 minutes prior to cooking so that your broiler is preheated. I am sure you will enjoy this delicious Rao’s recipe.
I really enjoy making this recipe and it is sooo good! Thanks for sharing. Hope to make it to NY someday!
Thank you. I love that recipe too, and the Summer Pasta is also a favorite of mine. Enjoy!!
I love the lemon chicken. I have your cook book. Everything is sooo good.
Thank you. I love the Lemon chicken too. Check back soon new recipes will be added.
I cant seem to find the Lemon chicken marinade anywhere on the website can you help so I can make this dish
We visited Rao’s Las Vegas on 11/29/09 and I ordered this dish. It is the most amazingly delicious chicken ever! I’m thrilled to have found the recipe. Our entire meal was wonderful. Thank you!
Here ’tis: http://www.raos.com/lemonchickenmarinade.aspx Thanks for your inquiry!
Using a Viking professional stove, how far from the broiler element should you place the chicken, for 30 mins? I made it once before on a GE stove and it was fine, but I think the Viking stove is a lot hotter.
Thank you,
Rose
I do not have a Viking stove so I am unable to answer your question, but I would recommend that you check the chicken often.
I can’t wait to try this out. I do have a question though, since I have ZERO experience with broiling chicken
During the first stage broiling(the 30 minute stage), am I to use a broiling pan, such that juices drip to the pan beneath? And if so, do I use the drippings with lemon pepper marinade for stage 2 of broiling (3 min)?
I will assume that the chicken should be at least 6 inches away from the heating element, and that I should cook bone side up first for approximately 10-15 minutes, and then turn over for additional 15-20 min or so? Does that sound correct?
No need to use a broiling pan, an oven pan that is safe for the broiler is fine to use. Thank you and enjoy.
Would love to make this dish, but the recipe does not give directions for making the marinade.
All you need to do is use Rao’s Lemon Chicken Marinade.
billie..if you truely want to make this recipe..you don’t have to buy their over priced bottled sauces/marinades ..there are plenty of other recipes out there for lemon chicken…that are as easy and much cheaper to make
Excellent recipe!
Thank you. It is one of my favorites!
Can this recipe be made with just a chicken breast (or several chicken breasts) with skin and bone on and not the whole broiling chicken?
I have made this recipe time and time again when Mr. Pelligrino was featured on Martha Stewart’s Living, way back when. It continues to be my family’s favorite chicken recipe by far. Thank you for sharing your delicious recipes.
i saw this prepared on martha stewart many years ago. i knew we would love it. i make it at least twice a month. a favorite in our household. here’s the recipe for the lemon sauce. it’s right out of raos cookbook which i highly recommend. first, i use one 4-5lb. chicken instead of two small ones. easier to find. sauce: 1 cup FRESH cup of lemon juice, 1/2 cup olive oil, 1 1/2 teaspoon red whine vinegar, 1 teaspoon minced garlic, 1/4 teaspoon dried oregano, salt and pepper to taste. whisk together all ingredients. cover and refrigerate until ready to use. whisk or shake vigorously before use. i put mine in a leftover food jar with a tight fitting screw on lid. enjoy!!!