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

7 comments

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

Main Courses

Chicken

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

SERVES3 to 4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Butterflying the chicken with kitchen shears allowed us to more easily flavor the bird with lemon and sped up roasting time for our Roast Lemon Chicken. To infuse the meat with bright lemon flavor, we made a lemon zest-sugar-salt mixture to...

This is a members' feature.