this was extremely simply and produced juicy lemony meat. first you will need to butterfly your bird. then shove about 2 tbsp of salted lemon zest under the skin, sprinkle the skin generously with s+p, and put it in a roasting pan (preferably one that is not aluminum or non-stick, such as glass).
whisk together 1/3 cup fresh lemon juice, 2 tbsp lemon zest, 2 cups of chicken stock, and 1 cup of water. then give the chicken a bath. pour the mixture into the roasting pan until it reaches the sides of the thigh skin.
bake at 475° for about 40 minutes (the thigh meat should register 170°-175°) and the skin is crispy. let it rest on a cutting board for about 20 minutes. i recommend one with a reservoir, because it will ooze juices. while you wait, you can reduce the pan juices down to about a cup, thicken it with a tsp of cornstarch, whisk in 3 tbsp of butter (off heat) and some fresh thyme, and you will have a delicious sauce to put on top.
wild, fresh + tasty 
Wow, that sounds so simple I think I can do that. Thanks for this. I will check back again.
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I like your tips for better lemon flavor, it’s not just about adding lemon juice is it, the zest under the skin sounds key, can’t wait to try this method.
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Beautiful! what did you serve with it?
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the salad is bloomsdale spinach with toasted pecans, parmesan, red onion and a lemon-honey-mustard vinaigrette. also easy: whisk together olive oil, lemon juice, dijon mustard and honey with a dash of s+p. play around with the amounts to taste. i go a little bit heavier on the oil, with roughly equal amounts of lemon, mustard, and less on honey. i like it spicy opposed to sweet.
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