This is SO simple and SO GOOD!
RAO’S FAMOUS LEMON CHICKEN WITH FRANK
The most requested dish at Rao’s in East Harlem, New York City is this lemon chicken—or pollo al limone, as many of the restaurant’s Italian-American regulars would say. Owner Frank Pellegrino roasts two broiler chickens, then flavors the meat with a zesty lemon, olive-oil, and garlic marinade.
RAO’S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)
Makes 6 servings
2 broiling chickens, 2 1/2 to 3 pounds each, halved
Lemon Sauce (recipe follows)
1/4 cup chopped fresh flat-leaf parsley
1. Preheat broiler for at least 15 minutes before using.
2. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about six pieces (leg, thigh, wing, and three small breast pieces).
3. Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to coat well. If necessary, divide sauce in half, and do this in two batches.
4. Return to broiler, and broil for 3 minutes. Turn each piece, and broil for an additional minute. Remove from broiler, and evenly portion chicken onto six warm serving plates.
5. Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour sauce over chicken, distributing it evenly among the six servings; serve with lots of crusty bread to absorb the sauce.
Makes approximately 3 1/4 cups
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
Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use. :p