Raos Lemon Chicken Recipe

Rao’s Lemon Chicken is a zesty and flavorful dish that brings a burst of Mediterranean sunshine to your table. Made famous by the legendary Rao’s restaurant in New York, this recipe features tender bone-in chicken marinated and roasted in a bold lemon-garlic sauce. The real star is the tangy glaze made with fresh lemon juice, garlic, oregano, and olive oil, which soaks into the chicken and caramelizes beautifully in the oven. It’s simple, rustic, and incredibly satisfying—perfect for a weeknight dinner or a special occasion. Serve it with roasted potatoes or a crisp salad for a complete, mouthwatering meal.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Course: Main Course

Cuisine: Italian-American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

For the Chicken:

2 broiling chickens 2½ to 3 pounds each, halved
Salt and freshly ground black pepper to taste

For the Lemon Sauce:

2 cups fresh lemon juice about 13 lemons
1 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1½ teaspoons minced garlic
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley

Equipment

Sharp chef’s knife
Cutting board
Large mixing bowl
Whisk
Baking sheet with sides
Broiler or oven with broil setting
Heavy-bottomed saucepan

Method

Prepare the Lemon Sauce

In a large mixing bowl, whisk together the lemon juice, olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Cover and refrigerate until ready to use. Before using, whisk or shake vigorously to recombine.

Preheat the Broiler

Position a rack in the upper third of your oven and preheat the broiler for at least 15 minutes to attain maximum heat.

Broil the Chicken

Season the chicken halves generously with salt and pepper. Place them skin-side down on a greased baking sheet with sides. Broil for about 15 minutes. Turn the chicken pieces and continue broiling until the skin is golden and crisp and the juices run clear when pierced with a fork, about 10 minutes more.

Cut and Marinate the Chicken

Remove the chicken from the broiler, leaving the broiler on. Using a sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and three small breast pieces). Place the chicken pieces in a large bowl and pour the lemon sauce over them, tossing to coat well. Let them marinate briefly while you prepare for the next step.

Final Broil

Using a slotted spoon, transfer the chicken pieces back to the baking sheet, arranging them skin-side up. Reserve the remaining lemon sauce. Broil the chicken until sizzling and deep golden brown, about 10–15 minutes.

Prepare the Sauce

While the chicken is broiling, pour the reserved lemon sauce into a heavy-bottomed saucepan. Stir in the chopped parsley and place over high heat for 1 minute.

Serve

Transfer the broiled chicken pieces to a serving platter. Pour the heated lemon sauce over the chicken. Serve immediately with plenty of crusty bread to absorb the delicious sauce.

Notes

For the best flavor, marinate the chicken for at least 4 hours—or overnight if you can. Use freshly squeezed lemon juice, not bottled, to get that authentic tangy brightness. Also, basting the chicken with the lemon sauce during roasting helps deepen the flavor and keeps the meat juicy. If you prefer a crispier skin, broil it for the last 2-3 minutes of cooking.