Recipe: Rao's Famous Lemon Chicken (Pollo al Limone)

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)
(Rao's Restaurant)

2 (2 1/2 to 3 pounds each) broiling chickens, halved
FOR THE LEMON SAUCE:
2 cups fresh-squeezed lemon juice
1 cup fine quality extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced fresh garlic
1/2 teaspoon dried oregano
salt and pepper (to taste)
1/4 cup chopped fresh Italian parsley

TO PREPARE THE LEMON SAUCE:
Whisk together all ingredients for the sauce except the parsley. Cover and refrigerate until ready to use.

TO PREPARE THE 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 from broiler, leaving broiler on, cut each half of bird into six pieces (leg, thigh, wing, three breast sections). Place chicken into deeper broiling pan (with sides). Whisk or shake the sauce vigorously; pour half the lemon sauce over each bird and toss to coat well.

Return to broiler, cook for 3 minutes, turn each piece and broil for 1 additional minute. Remove from broiler, divide into six portions on serving plates.

Pour lemon sauce into heavy saucepan, add parsley and place over high heat for 1 minute.

TO SERVE:
Pour one-sixth of sauce onto each portion and serve with lots of crusty bread to absorb the sauce.

Makes 6 servings
Source: Rao's Cookbook: Over 100 Years of Italian Home Cooking by Frank Pellegrino