1/2 cup butter, softened
1 quart milk
1 clove garlic, minced
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons paprika
2 tablespoons ordered lemon zest
1 tablespoon brown sugar
1 teaspoon fresh lemon juice (optional)
1/2 teaspoon salt
1 cup sifted chopped black peppercorns
Preheat oven to 375 degrees F (190 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Brush chicken with butter mixture and bake at 350 degrees F (175 degrees C) for 3 hours, turning over each half hour of cooking time.
Remove chicken from oven. Place it in a bowl and top dry with paper towels. Reserve zester for the drippings, and drizzle over chicken. Arrange chicken on foil baking sheet for roasting.
Roast breast side up in foil to prevent browning when baking. Bake for 10 to 15 minutes in the preheated oven. Remove foil and broil breast side up for 5 to 7 minutes on each side. Net up and roll breast halves to seal.
Reduce oven temperature to 375 degrees F (190 degrees C). Place rack in bottom of oven and pour olive oil over rack. Place breast halves on rack in oven. Roast uncovered for 45 minutes at 375 degrees F (190 degrees C) or until golden and juices run clear.
Splash the remaining brown sugar over breasts on each breast half while the breast halves bake. Spoon leftover butter mixture over all and arrange chicken on warm plate.
Bake uncovered for one hour in the preheated oven.
Remove rack from oven and sprinkle with chopped peppercorns. Serve drizzled with remaining green onions.