This was super lemony and really delicious, I made it for dinner last week. And unfortunately, I was so hungry that I was halfway through eating it before I remembered to take a photo! The recipe is from Cook’s Country’s Best Country Recipes, and it actually calls for a whole butterflied chicken. I  made it with 3 skin-on, bone-in chicken breasts and it worked just as well–I didn’t even adjust the roasting liquid or seasoning mixtures because I love that lemon flavor.

1 (3.5-4 lb.) whole chicken, backbone removed and butterflied **Chicken pieces work just as well!
3 Tbsp grated zest plus 1/3 cup juice from 3 lemons
1 tsp sugar
Salt and pepper
2 cups low-sodium chicken broth
1 cup plus 1 Tbsp water
1 tsp cornstarch
3 Tbsp unsalted butter
1 Tbsp finely chopped fresh parsley

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