1.Use kitchen scissors to trim excess fat and skin from chicken marylands. Pat dry with paper towel.
2.Use a sharp knife to cut drumsticks from thighs; cut thighs in half.
3.In a small bowl combine lemon rind, soy sauce, brown sugar and garlic. Brush over chicken. Place, skin side up, in a large roasting pan. Scatter lemon slices over chicken. Cover and chill for 3 hours or overnight.
4.Preheat oven to 180°C (160°C fan-forced). Sprinkle salt over chicken skin. Bake for 40 minutes, basting every 10 minutes. Transfer chicken to a plate. Increase oven temperature to 200°C (180°C fan-forced). Strain pan juices into a small saucepan. Return chicken to baking dish. Bake chicken for a further 10-15 minutes, until skin is crisp.
5.Meanwhile, remove excess fat from surface of pan juices with a spoon. Blend cornflour with a little water, then whisk into pan juices. Bring to boil and simmer for 5-10 minutes, until thick. Serve chicken with sauce, green onions and rice.
Tip: To remove excess fat from pan juices, hold ice cubes across surface of juices – the fat will adhere to ice.Note