How I Make Rao's Legendary Lemon Chicken

Ingredients

• 1 whole Whole Chicken (about 4–5 lb, spatchcocked and halved)
• 4 tsp Kosher Salt (Diamond Crystal, for overnight dry brine)
• 1 tsp Kosher Salt (for the lemon sauce)
• 0.33 cup Fresh Lemon Juice (about 2 lemons, freshly squeezed)
• 1 tbsp Red Wine Vinegar
• 5 cloves Garlic (minced)
• 1 tbsp Dried Oregano
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Extra Virgin Olive Oil (plus a little extra for rubbing chicken)
• 1 tsp Lemon Zest (optional, for extra brightness)
• 2 tbsp Fresh Parsley (chopped)
• 1.5 tbsp Unsalted Butter (cold, cut into pieces)
• 1 cup Chicken Stock (use 1 cup for roasting, reserve 1/4 cup for sauce)
• 1 whole Lemon Slices (cut into thin rounds for garnish)

Instructions

1. Spatchcock and Dry‑Brine the Chicken

   Using kitchen shears, cut out the backbone of the whole chicken and flatten it by pressing the breastbone. Halve the spatchcocked bird into two pieces. Sprinkle 4 tsp kosher salt evenly over both sides, then place the pieces on a rack uncovered in the refrigerator overnight.

   Time: PT10M

2. Prepare the Lemon Sauce

   In a mixing bowl combine 1/3 cup fresh lemon juice, 1 tbsp red wine vinegar, 5 minced garlic cloves, 1 tbsp dried oregano, 0.5 tsp black pepper, 1 tsp kosher salt, and 0.5 cup extra‑virgin olive oil. Whisk until emulsified. Optional: add 1‑2 tsp Dijon mustard for extra stability. Set aside; the sauce will be finished after the chicken is cooked.

   Time: PT5M

3. Preheat Oven

   Place the oven rack in the middle position and preheat to 500°F (260°C). Allow the oven to heat for at least 30 minutes before roasting.

   Time: PT30M

   Temperature: 500°F

4. Roast the Chicken

   Rub the chicken halves with a thin layer of olive oil and season with freshly ground black pepper (the salt is already in the brine). Place them skin‑side up in the 14‑inch oven‑safe pan, add 1 cup chicken stock to the pan to prevent sticking. Roast at 500°F for 25 minutes.

   Time: PT25M

   Temperature: 500°F

5. Cut and Arrange for Broiling

   Remove the pan from the oven and let the chicken rest 5 minutes. Using a sharp knife, cut each half into 4‑5 large pieces, removing any overly large wing tips that may burn. Return the pieces to the pan, skin side up, and pour back about 1/4 cup of the reserved cooking liquid.

   Time: PT5M

6. Broil to Finish

   Switch the oven to broil. Position the rack about 6‑8 inches below the broiler element. Broil the chicken for 5‑10 minutes, watching closely. Aim for an internal temperature of 165°F in the thickest thigh; the breast may be slightly lower (130‑140°F) because it will finish cooking in the sauce.

   Time: PT10M

   Temperature: Broil

7. Finish the Sauce and Serve

   While the chicken is under the broiler, whisk 1.5 tbsp cold butter into the remaining sauce in the bowl; add chopped parsley and optional lemon zest. Once the chicken is done, drizzle the butter‑enriched sauce over the pieces, garnish with fresh lemon slices, and serve immediately with crusty bread for dipping.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g