Roast Lemon Chicken

This one really has lemon flavor. From Cook's Country.

1 whole chicken, about 4 pounds - backbone removed and butterflied
3 T grated lemon zest
1/3 cup fresh lemon juice - about 3 lemons worth
salt and pepper
2 cups chicken broth
1 cup water plus 1 T
1 t cornstarch
3 T butter
1 T chopped fresh parsley

Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar and 1 t salt in small bowl. Rub 2 T zest mixture under skin of chicken, spreading it around to all areas, breast meat, legs, thighs. Season with salt and pepper. Transfer to roasting pan - without rack

Whisk broth, 1 cup water, lemon juice and remaining zest mixture and pour into bottom roasting pan. Roast until skin is golden brown and thigh meat registers 170 degrees, about 40 to 45 minutes. Transfer to cutting board and let rest 15 to 20 minutes.

Pour liquid from pan along with any accumlated chicken juices unto saucepan. You should have about 1 1/2 cups. Skim fat, then cook over medium-high heat until reduced to 1 cup - about 5 minutes. Whisk cornstarch with remaining 1 T of water in a small bown until smooth. Whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parsley and season with salt and pepper. Carve chicken and serve with the sauce.