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My review
Chef John's Broiled Chicken
Chef John
"The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method 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."
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Ingredients
40 m servings 584 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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.
- 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; 51.9 g fat; 1.1 g carbohydrates; 26.1 g protein; 106 mg cholesterol; 83 mg sodium. Full nutrition
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Reviews
Read all reviews 2229 Ratings
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Most helpful positive review
10/14/2014
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler, it will shatter. I speak from an experi...
Most helpful critical review
8/10/2016
I made the recipe as is and felt that it was good, but nothing really extraordinary. It is great that it is simple and quick to make. For that reason, I will incorporate this technique using di...
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10/14/2014
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler, it will shatter. I speak from an experi...
6/9/2016
When you broil in a gas oven, you close the door, as opposed to an electric oven, in which you leave the door open a crack to let out any smoke that occurs during broiling. The gas absorbs the s...
9/11/2014
This was great AND easy. I used drum sticks and thighs. Added a little pepper with the salt. Very tasty, easy and well received by all!
1/11/2015
The finished photo with Chef John cutting into this perfectly broiled chicken hooked me on making this. It is a simple and delicious recipe. I followed the directions using bone-in chicken brea...
9/13/2014
This was SO GOOD and so easy to make. I added a little bit of fresh cracked black pepper and a pinch of rosemary. Lunch was awesome. Thanks, Chef John.
10/14/2014
Very easy, very quick and delicious. I watched the video which lemon was suggested. I used lime juice...very nice added flavor. The onions were great too. TY, John.
8/10/2016
I made the recipe as is and felt that it was good, but nothing really extraordinary. It is great that it is simple and quick to make. For that reason, I will incorporate this technique using di...
8/8/2015
So easy and so delicious. I can't believe this doesn't have a million five-star ratings. We paired this with the Roquefort PEAR Salad from AllRecipes, and it was a success. Thank you, Chef John!
8/14/2016
I added pepper with the salt. After 14 minutes I lowered the rack one notch as I feared it was going to burn. The onions did. When I turned them each time, I scooped the onions under the chicken...