Chef John's Broiled Chicken

Chef John's Broiled Chicken

6
Chef John 22198

"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 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  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).

Reviews

6

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...

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!

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...

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.

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.

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!