1/4 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon garlic powder 1 teaspoon smoked paprika 8 cloves garlic, minced 4 lemons, 1 zested and juiced, 1 juiced and 2 quartered Kosher salt One 3- to 4-pound chicken, cut into 8 pieces Freshly ground black pepper 3 tablespoons dark brown sugar 4 tablespoons (1/2 stick) unsalted butter, diced small 1/4 cup low-sodium chicken broth 1/4 cup dry white wine 2 tablespoons chopped fresh flat-leaf parsley
- In a small bowl, combine the olive oil, mustard, garlic powder, paprika, minced garlic, lemon zest and juice and 1 teaspoon salt.
- Arrange the chicken pieces in a single layer in a 9-by-13-inch baking dish and sprinkle with salt. Pour the marinade over the chicken and use your hands to coat the chicken. Cover and let marinate in the refrigerator for 1 hour.
- Allow the chicken to come to room temperature, 45 to 60 minutes. Preheat the oven to 400 degrees F.
- Sprinkle the chicken with additional salt and some pepper, then roll the pieces around and arrange them skin-side up. Scatter the lemon quarters around the dish. Sprinkle the sugar on top of the chicken and dot the dish with the butter. Pour the broth and wine around the chicken.
- Bake, basting with the juices about every 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees F, 40 to 45 minutes.
- Turn on the broiler. Broil the chicken until it’s deep golden brown and slightly charred in spots, 2 to 3 minutes. Spoon the liquid in the pan over the chicken and sprinkle the parsley on top.