2 1/2 teaspoons olive oil
1 teaspoon brown sugar
1 1/4 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary
1/3 cup chicken broth
1 1/2 cups chicken broth
1/2 cup olive oil
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
Heat oil in a large saucepan over medium heat. Add brown sugar, basil, oregano and rosemary. Saute for about 1 minute; stir in broth, chicken broth, olive oil and flour. Continue stirring until all ingredients are well blended.
Slowly cook chicken until no longer pink. Remove chicken from broth and place on a plate. Discard bones, skin and juices. Discard remaining chicken. Spoon oil mixture in bottom of a large glass serving dish. Place lemon chunks on top and work in 1/3 cup olive oil until mixture is light brown.
Bake chicken in the preheated oven for 30 minutes, turning once. Top chicken with lemon chunks and lemon zest. In a separate small bowl, combine chicken broth and 1/2 cup olive oil; pour in lemon juice and chicken. Cover and simmer for another 30 minutes.