The most requested dish at Rao's in New York City is this lemon chicken -- or pollo al limone, as many of the restaurant's Italian American regulars say. Owner Frank Pellegrino roasts two broiler chickens, then flavors the meat with a tangy lemon, olive-oil, and garlic sauce.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

47 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
Delicious! A little messy in the oven - so watch out.