Sicilian Lemon Chicken

>> Monday, November 9, 2015

We’ve made this savory lemon chicken dish for a lot of dinner parties, because it’s simple and delicious and serves a crowd well. The original recipe was from Rao’s Restaurant, a famous old Italian place in New York’s East Harlem.


For the Lemon Sauce

2 cups fresh lemon juice (we squeeze from 10-12 fresh lemons, but we'll look the other way if you want to use bottled lemon juice)
1 1/2 teaspoons minced garlic
1 cup olive oil
1 teaspoon oregano, chopped
1 tablespoon red wine vinegar
1/2 tsp red pepper flakes
Salt and pepper to taste

2 1/2 to 3-pound broiling chickens, halved
1/4 cup chopped Italian parsley
1/4 cup warm water
1 tbsp cornstarch

Whisk together the lemon juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and set aside.

Preheat broiler for 15 minutes. Place chicken halves on a baking pan and broil, turning once, for about 30 minutes until chicken is browned and fully cooked.

Remove chicken and cut each half into about 6 portions. Shake the lemon sauce and pour it over the chicken. Return to the broiler and cook an additional 3 minutes. Turn the pieces over and cook the other sides for 3 more minutes.

Remove from oven and place chicken pieces on a warm serving platter. Pour the lemon juice into a saucepan and bring it to a boil. Stir in parsley and cook for 1 minute. Whisk the cornstarch into the warm water and stir into the lemon sauce. Simmer 1-2 more minutes, until slightly thickened. Pour some of the sauce over the chicken and serve the rest in a bowl.

Rao's Lemon Chicken

Make sure you serve this with lots of good crusty bread for sopping up all the lemon sauce!

Serves 6-8.


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