Rao's Famous Lemon Chicken

Rao's, as some may know, is a small but very famous restaurant in NYC. They don't take reservations and "regulars" are given total priority with others waiting for sometimes years to get a table.

I never did.

But I bought their cookbook some years ago, and made their amazing Lemon Chicken.

You need to make this recipe.

You will love it.

INGREDIENTS:

• 1 regular young chicken whole
• 2 c fresh lemon juice
• 1 c olive oil
• 1 tbsp red wine vinegar
• 1 1/2 tsp minced garlic
• 2 tbsp fresh oregano
• salt and pepper
• 1/4 c chopped parsley

INSTRUCTIONS:

1. Slice the chicken in half by taking out the backbone and dividing the breast. Lay on a sided cooking tray (not a sideless cookie sheet) after drying with paper towels. Place uncovered in the fridge for 4-8 hours (this is my doing, since I like the crispy skin and drying the skin enhances that)
2. Meanwhile, squeeze the lemon juice (I needed 12 lemons). Add everything but the parsley and set aside.
3. When ready to cook the chicken: preheat the broiler for 15 minutes. Then place the chicken uncovered under the broiler and broil for about 30 minutes or until well browned (charred bits are perfect), and the juices are clear. 
4. Remove the chicken from the broiler and remove to a butcher block and cut into individual pieces, cutting each 1/2 breast into three pieces. Return to the cooking tray, pour all the lemon "sauce" over the meat and return to the broiler for about 5 minutes, just until the lemon sauce starts to get bubbly.
5. Remove to a serving platter with a bowl of the "sauce" on the side to drizzle across the meat. Sprinkle with parsley.

SERVES: 4

NOTES: A cup of the lemon sauce would probably suffice, so don't worry overmuch if you don't get to a full cup. Adjust the oil and seasonings accordingly if using less. Also we had most of the sauce left, so I dumped it in a freezer container. Since the meat was already cooked, I figure it's not contaminated, and even so, it can be easily brought to a soft boil before using again. It will certainly speed up the second time you make it, and you will make it again. 

SOURCE: Adapted slightly from Rao's Cookbook.