Mmm, lemon chicken. I used this recipe for inspiration, but cut down on the butter . The chicken was juicy, crispy and brightened by the sauce.
1 whole chicken, butterflied
zest and juice of 3 lemons
1 tsp sugar
2 cup chicken stock
1 cup water
salt and pepper
1 tsp cornstarch
2 tbsp butter
Preheat oven to 475.
Combine lemon zest and sugar and rub under skin. Season with salt and pepper.
In roasting pan, combine lemon juice, stock and water. Place chicken inside, skin side up. Cook 40 minutes or to desired internal temperature. Let rest 20 minutes.
While chicken is resting, pour juices into saucepan. Bring to a boil and reduce down. Add cornstarch to thicken. Stir in butter, sprinkle in parsley.
Carve chicken and serve with sauce on top (I paired with basil egg noodles).