This recipe is from Rao's, New York's legendary Italian restaurant. High quality ingredients and flawless execution are the keys to Rao's deceptively simple version of the Northern Italian classic, broiled lemon chicken. (You'll need 10 lemons to get 2 cups of lemon juice; bottled juice will not give good results).
LEMON SAUCE:
2 cups fresh squeezed lemon juice
1 cup good quality extra-virgin olive oil
1 tbsp. red wine vinegar
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
kosher salt & black pepper, to taste
BROILED CHICKEN:
2 (2 1/2 to 3 pound) broiling chicken, halved
1/4 cup chopped fresh Italian parsley
TO MAKE SAUCE:
Whisk together all ingredients in a nonreactive container and refrigerate until ready to use. Whisk or shake vigorously before use.
TO MAKE CHICKEN:
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 chickens form broiler, leaving broiler on, cut each half of bird into six pieces (leg, thigh, wing, three breast sections).
Place chicken into deeper nonreactive broiling pan (with sides), pour half the shaken sauce over each bird and toss to coat well. Return to broiler, cook 3 minutes, turn each piece and broil 1 additional minute. Remove from broiler, divide into 6 plates. Pour remaining lemon sauce into heavy nonreactive saucepan, add parsley and place over high heat 1 minute. Pour a portion of sauce over each portion of chicken and serve. Makes 6 servings.
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