Yesterday, when I was at my bestfriend Caleys house we were watching the Barefoot Contessa and she visited a restaurant that did an awesome Lemon Chicken recipe. I decided to make it for dinner. Please be warned... lemons are a pain in the ass to get 2 cups of lemon juice from unless you have a juicer (they will also burn you if you have a cut...) Anyways, if you feel up to the challenge its an amazing dish. For a side I cooked few asparagus and drizzled some balsamic vinigerette + a dash of spindle cheese. Let me know how it works for you :) Have fun!
Rao's Famous Lemon Chicken (Pollo al Limone) on the Food Network
- Total Time:
- 1 hr 0 min
- Prep
- 15 min
- Inactive
- 15 min
- Cook
- 30 min
- Yield:
- 6 servings
- Level:
- Easy
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
- 1 cup olive oil
- 1 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. Yield: 6 servings.
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