Page 82 - 201415_TOH_Cookbook

ROASTED
LEMON CHICKEN
BARONE FAMILY, SCOTCH PLAINS, NJ
INGREDIENTS
Serves 4
3 tablespoons lemon zest
1/3 cup lemon juice
1 teaspoon sugar
Salt
Ground black pepper
1 (3 1/2- to 4-pound) chicken, back- bone removed, butterflied open
2 cups low-sodium chicken broth 1 cup water 1 teaspoon cornstarch 3 tablespoons unsalted butter 1 teaspoon finely chopped parsley
“Dinner together is a must in our house, now more than ever as the kids are away at school most of the year. Rob has many favorite dishes, but this one is so easy to prepare and it always turns out moist. Here it’s baked but you can cook it on the grill or use an oven-stuffer roaster. If using the roaster, just double the amount of the zest mixture.” Pam Barone
PREPARATION
1. Preheat oven to 475°F. Have a glass roasting pan ready.
2. In a small bowl, mix together the lemon zest, sugar, 1 teaspoon salt and pepper. Pat the chicken dry. Rub 2 tablespoons of the zest mix- ture under the skin of the chicken. Season the rest of the chicken with more salt and pepper. Transfer, breast-side up, to the roasting pan.
3. In a bowl, whisk together the broth, water, lemon juice and the remain- ing zest mixture. Pour around the chicken. It should come up to the skin of the thighs (add more water if necessary).
4. Roast the chicken until the skin is brown and the thigh meat registers about 170°F, 40 to 45 minutes.
5. Transfer the chicken to a cutting board. Carefully pour the liquid from the pan into a saucepan and skim off the fat. Bring the saucepan to a boil. Lower the heat to medi- um and cook until the sauce has reduced to about 1 cup.
6. In a small bowl, whisk the corn- starch with 1 tablespoon water. Whisk the cornstarch slurry into the saucepan and simmer until slightly thickened. Remove from the heat and whisk in the butter and parsley. Carve the chicken and serve the sauce on the side.
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