Chef John's Broiled Chicken


The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative flame broiler chicken recipe a try. Not only are you getting the same intense, direct heat, but you also have more control since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins


  • 1 small onion, sliced

  • 1 (3 pound) whole chicken, cut in half, backbone removed

  • salt as needed


  1. Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.

  2. Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.

  3. Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts (per serving)

584 Calories
52g Fat
1g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 584
% Daily Value *
Total Fat 52g 67%
Saturated Fat 15g 73%
Cholesterol 106mg 35%
Sodium 83mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 26g
Vitamin C 1mg 5%
Calcium 21mg 2%
Iron 2mg 11%
Potassium 190mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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