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

Adjust oven rack to middle position and preheat to 475 degrees F. Pat chicken dry with paper towels. Combine lemon zest, sugar, and 1 tsp salt in small bowl.

Rub 2 Tbsp zest mixture under skin of the chicken.

Season chicken with salt and pepper and transfer to roasting pan. (Seasoned chicken can be refrigerated for 2 hours). Whisk broth, 1 cup water, lemon juice, and remaining zest mixture in a 4-cup liquid measuring cup, then pour into roasting pan.

Liquid should just reach the skin of the thighs if you’re using a whole chicken, if it doesn’t add enough water to get there. I kind of eye-balled this with the breasts.

Roast until skin is golden brown and thigh meat registers 170 to 175 degrees, 40-45 minutes. **I roasted for 40 minutes, checking on the breasts every 5 minutes after 30 minutes, and it was perfect.

Transfer to cutting board and let rest for 20 minutes.

**I make my gravy right in the roasting pan, but the recipe calls for pouring the liquid into a saucepan. I’ve just written it the way I did it.
Skim fat off the top of the pan liquid, then cook over medium-high heat until reduced to 1 cup, about 5 minutes. Whisk cornstarch with remaining water in a small bowl until no lumps remain, then whisk into the roasting pan.

Summer until sauce is slightly thickened, about 2 minutes.

Of the heat, whisk in butter and parsley and season with salt and pepper.

Carve chicken (or in my case just put the breasts on the plates) and serve, passing the sauce at the table.