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ROAST LEMON CHICKEN
3 pounds bone-in chicken pieces (breasts and thighs)
1/2 cup salt
1 teaspoon avocado oil
2 tablespoons unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 heaping tablespoons WONDRA flour
1 cup chicken broth
Juice of 2 MEDIUM lemons
ZEST of 2 lemons
1 tablespoon chopped Italian parsley

• Dissolve salt in 2 quarts of cold water.
• Submerge chicken pieces in brine and refrigerate 1 hour.
• Remove chicken and pat dry.

• Preheat oven to 475°.
• Heat oil in cast iron skillet over medium high heat.
• Place chicken skin side down in skillet and cook 8-10 minutes until golden brown and crispy.
• Remove chicken from pan and wipe clean.
• Add butter to skillet. When melted add the shallot and garlic until fragrant.
• Sprinkle with flour, stirring until golden.
• Slowly pour in broth and lemon juice, stirring until well blended. Bring to a simmer, cooking sauce until is slightly reduced and thickened to desired consistency.
• Stir in most of the lemon zest and remove from heat.
• Add chicken back into the sauce, turning to coat.
• Transfer skillet to oven and bake uncovered 10-15 minutes until chicken is cooked through.
• Remove from oven and let stand, tented for 5 minutes.
• Serve over mashed potatoes, spooning sauce around chicken and over the potatoes.
• Garnish with chopped parsley.

NOTE: Pouring the sauce “AROUND” the chicken instead of “OVER” it when you put it in the oven keeps the skin crispier.  I then ladle a spoonful of sauce over it as I serve it.