Chicken

I get so bored with eating poultry. On the one hand, chicken is the most versatile of protein sources--on the other, it always tastes like chicken. Last night, I decided to do something different and came up with this:

Super-Easy, Super-Lemon Chicken

Preheat oven to 475.
Grate the zest from 2 lemons onto waxed paper and mix with 1 tsp. salt and 1 tsp. sugar.
Loosen the skin on 3 large, bone-in chicken breasts, and rub 1-2 tsp. of zest mixture into meat under the skin of each breast. Place in 9 x 13 roasting pan, blot dry with paper towel. Season with salt & pepper.
Juice the 2 lemons and add to 1 can low-sodium chicken broth; add remaining zest mixture; pour into bottom of roasting pan.
Roast for 30-40 minutes, until skin is very brown and crispy, and internal temp of chicken is 165F. Let rest while making sauce:

Pour off liquid into saucepan, skim off fat. Cook juices on medium-high heat until reduced to 1 cup, about 5 minutes. Add a cornstarch slurry (1 tsp. cornstarch to 1/4 cup water), a little at a time, until sauce thickens.

Eat. (I remove the skin and don't eat that, as tempting as it is--but leaving it on during the high-heat roasting keeps the meat moist and juicy).

You could also do this with a whole chicken--just remove the backbone with poultry shears, open up (butterfly) and press to flatten. Use 3 lemons instead of 2, and stuff 2 Tbls of the zest mixture everywhere, including the thighs and legs. Roast 45-60 minutes, until thigh internal temp is 170-175F.