Raos Lemon Chicken Recipes

RAO'S FAMOUS LEMON CHICKEN

Steps:

• Preheat broiler for at least 15 minutes before using.
• 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).
• 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.
• 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.
• 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.

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)

Steps:

• Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices and set aside.
• Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
• Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.

RAO'S FAMOUS LEMON CHICKEN RECIPE - (4.5/5)

Steps:

• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. CHICKEN: Preheat broiler at least 15 minutes prior to 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 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto 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.

RAO'S LEMON CHICKEN

Steps:

• Broil chicken, skin side down, then turn to char skin.
• Cool chicken.
• Cut into pieces.
• Arrange in pan- skin side down.
• Pour marinade on top.
• Broil 3 minutes.
• Turn, cook 1 minute.
• Arrange on serving platter& pour juices all over.

RAO'S FAMOUS LEMON CHICKEN

Steps:

• Preheat broiler for at least 15 minutes so it has its maximum heat.
• Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don't overcook or chicken will be dry.
• Remove chicken from broiler, but leave broiler on.
• Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces.
• Place chicken pieces on a baking sheet with sides.
• Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches.
• Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more.
• Place chicken pieces on a large, warmed, serving platter.
• Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute.
• Pour over chicken and serve with lots of crusty bread to sop up sauce.
• To make Lemon Sauce, combine all sauce ingredients in a bowl and whisk together; refrigerate until needed; whisk again before using.

RAO'S FAMOUS LEMON CHICKEN

Steps:

• Lightly coat chicken with olive oil and sprinkle on both sides with salt.
• Preheat the broiler for at least 15 minutes. Broil both sides of chicken in the oven on high for approximately 10-15 minutes on each side or until golden brown and slightly charred, cooking the chicken 3/4 of the way. (Cooking time may vary depending on your broiler and location, we made this at high altitude and broiled for 25-30 minutes per side)
• While chicken is broiling make the lemon sauce.
• Remove chicken from oven and allow it to cool enough to handle.
• Using a very sharp knife, cut each 1/2 chicken into about 6-7 pieces (leg, thigh in 2, wing, breast in 2 or 3 pieces). For uniform presentation cut the ends off the drumsticks.
• Arrange chicken pieces, skin side down in an oven proof rimmed dish or pan. Staring skin side down on the final broil will allow you to finish skin side up resulting in crispier chicken.
• Pour marinade all over chicken.
• Broil in oven for 3-4 minutes on high to finish cooking the chicken and heat the marinade through.
• Turn chicken skin side up, so all the chicken absorbs the marinade then Broil for another 3-4 minutes.
• Plate up chicken and pour juice over chicken, make sure to include a spoon or ladle on the platter to serve juice. If serving individually serve a few pieces of chicken for each person in a bowl with plenty of juice and crusty bread.
• Garnish with fresh chopped parsley!
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper, set aside.

RAO'S FAMOUS LEMON CHICKEN

Steps:

• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
• CHICKEN: Preheat broiler at least 15 minutes prior to 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 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto 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.

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Steps:

• 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.
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.