Roast Lemon Chicken

Name: Roast Lemon Chicken
Yield: Serves 3 to 4
Ingredients: 1 , whole chicken (3 1/2- to 4-pounds), backbone removed and butterflied (see related Step-By-Step); 3 tablespoons, grated lemon zest plus 1/3 cup juice from 3 lemons; 1 teaspoon, sugar; , Salt and pepper; 2 cups, low-sodium chicken broth; 1 cup plus 1 tablespoon, water; 1 teaspoon, cornstarch; 3 tablespoons, unsalted butter; 1 tablespoon, finely chopped fresh parsley

Main Courses
Chicken

Appears in Cook's Country April/May 2009, Cook's Country TV

To get lemon flavor that's more than skin deep, we squeezed, buttered, and brined. Then we got a better idea.

SERVES 3 to 4

TIME 1½ hours

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