1/2 cup lemon juice
2 tablespoons cornstarch
1/2 cup water
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon distilled white vinegar
1 tablespoon all-purpose flour
3 tablespoons lemon juice
In a medium bowl, mix lemon juice, cornstarch, water and salt. Stir until well blended. Stir in brown sugar, vinegar, flour, lemon juice and lemon peel. Pour mixture into chicken and toss to coat. Cover and refrigerate for at least 4 hours.
Preheat oven to 450 degrees F (230 degrees C).
Place chicken in oven uncovered and cook in preheated oven for 8 to 10 minutes per side or until internal juices of chicken are clear. Remove from oven, drain and reserve 1/4 cup chicken juices.
Remove chicken from oven and place in a shallow dish. Pour lemon juice mixture over chicken and toss to coat. Place on plate and brush with remaining lemon juice.
Bake uncovered at 450 degrees F (230 degrees C) for 8 hours. Turn chicken once and cook 10 minutes per side. While chicken is cooking, heat lemon juice in microwave or in small saucepan on medium heat, until chicken is cooked through and juices run clear.