Roast Lemon Chicken
Servings: 3 to 4
- 1 Whole Chicken (3-3.5 lbs) backbone removed & butterflied (Use kitchen shears to cut out the backbone. Flip the bird over and press to flatten the breastbone).
- 3 tablespoons grated lemon zest
- 1/3 cup juice from 3 lemons
- 1 teaspoon sugar
- salt and pepper
- 2 cups low sodium chicken broth
- 1 teaspoon cornstarch
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh parsley
Preparation: SEASON Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar, and 1 teaspoon salt in small bowl. Rub 2 tablespoons zest mixture under skin of chicken. Season chicken with salt and pepper and transfer to roasting pan. (Seasoned chicken can be refrigerated for 2 hours for more flavor)
Cooking: ROAST Whisk broth, 1 cup water, lemon juice, and remaining zest mixture in 4 cup liquid measuring cup, then pour into roasting pan. (Liquid should just reach skin of thighs. If it does not, add enough water to reach skin of thighs.) Roast until skin is golden brown and thigh meat registers 170 to 175 degrees, 40 to 45 minutes. Transfer to cutting board and let rest 20 minutes. MAKE SAUCE Pour liquid from pan, along with any accumulated chicken juices, into saucepan (you should have about 1 1/2 cups). Skim fat, then cook over medium-high heat until reduced to 1 cup, about 5 minutes. Whisk cornstarch with remaining liquid in small bowl, then whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Remove from heat and whisk in butter and parsley and season with salt and pepper.
Serving: Carve chicken and serve.