How I Make Rao's Legendary Lemon Chicken

By Sip and Feast · 45 min

Ingredients

Instructions

1. Cut out the backbone, split the chicken in half, pat dry and season all sides with salt. Refrigerate uncovered on a wire rack overnight.
2. Preheat the oven to 500°F with the rack in the middle.
3. Take the chicken out of the fridge 1 hour before roasting.
4. Whisk together the sauce ingredients and taste; adjust salt and pepper as needed, then set aside.
5. Place the halves skin-side up in a large 14-inch oven-safe pan. Drizzle with olive oil, season with black pepper, pour 1 cup chicken stock into the pan, and roast for 25 minutes.
6. Move the halves to a board and cut each into 6 pieces. Pour off all but 1/3 cup of liquid, return the pieces skin-side up, and pour the sauce over them.
7. Broil on low until hot, then set the chicken on the middle rack for 10 minutes until well charred and crisp.
8. Check that the pieces reach at least 160°F internally. For legs and thighs, roast an extra 5-10 minutes at 500°F until they reach 185°F or higher.
9. Arrange the chicken on a platter. Whisk the cold butter into the pan sauce, stir in the parsley, and pour over the chicken. Top with lemon zest if using.

Summarized from Sip and Feast's video. Watch it for the details.

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