This was a waste of ingredients - there's not enough liquid, ended up with a dish full of burned nonsense. Definitely not enough to make a sauce at the end of an hour.
Honestly we couldn’t taste
the lemon. I’d double or triple the amount
The chicken roasted nice and crisp with a juicy interior. However, there were no drippings with which to make a pan sauce. If I had prepared it in a skillet, I might have been able to deglaze the pan and recover this. I used a casserole dish. Loved the garlic aroma. One has to expect most liquid to reduce to nothing after an hour in a 425 degree oven.
Meh. Flavor isn't bad, but the chicken has that "boiled" texture and look. House reeks of garlic. Will use the chicken for soup.