This is a nod to Rao’s Famous Lemon Chicken, with a few changes I’ve made over the years. I like serving this with crunchy oven-baked potatoes, Brussels sprouts or broccoli, and a green salad–along with yummy bread to sop up the delicious lemon sauce.
2 2 ½-3 pound broiling chickens, halved Lemon sauce ¼ cup fresh chopped flat-leaf parsley
2 cups fresh lemon juice
(I use frozen Minute Maid lemon juice)
1 cup good quality olive oil
2 teaspoons minced garlic
2 tablespoons red wine vinegar
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped rosemary
Kosher salt and pepper
Whisk together lemon juice, oil, vinegar, garlic, oregano, rosemary, salt and pepper. Put in covered jar and refrigerate.
Preheat broiler for 10-15 minutes. Cover a baking sheet with sides with aluminum foil. Broil chicken halves, turning once, about 30 minutes until skin is golden and juices run clear when pierced with a knife. Remove chicken and cut each ½ into 6 pieces (leg, thigh, wing and 3 small breast pieces). Pour lemon sauce over the chicken and coat well. Return chicken to broiler and broil 3 minutes. Watch carefully; you don’t want it to get black. Turn each piece and broil for an additional minute. Remove and divide the chicken onto 6 plates. Pour sauce into heavy saucepan and stir in parsley. Heat over high flame for 1 minute. Taste sauce and adjust seasoning to taste. Pour an equal amount of sauce onto each plate. (On each plate, I like to add slices of lemon and fresh rosemary sprigs.) Yummers.