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1
Position an oven rack about 8 to 10 inches from the broiler and preheat.
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2
Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste.
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3
Mash with a fork to make a smooth paste.
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4
With your fingers, gently loosen the skin on the chicken breasts, legs and thighs.
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5
Spread the flavored butter under the skin as evenly as possible.
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6
Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
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7
Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet).
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8
Position the halves about 2 inches apart with the thick parts of the legs facing the center.
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9
Arrange the remaining 2 lemon halves cut-side down next to the chicken.
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10
Broil the chicken until the skin is light brown and crisp, about 8 minutes.
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11
If the chicken browns too quickly, lower the oven rack.
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12
Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes.
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13
Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes.
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14
Serve the chicken with the broiled lemons for squeezing on top.
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15
Per serving: Calories 453; Fat 29 g (Saturated 10 g); Cholesterol 149 mg; Sodium 491 mg; Carbohydrate 3 g; Fiber 1 g; Protein 42 g
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16
Photograph by Antonis Achilleos
