Roast Lemon Chicken | America's Test Kitchen

Name: Roast Lemon Chicken | America's Test Kitchen
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

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

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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