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Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute. Transfer the chicken to plates and spoon the sauce on top.

Sprinkle evenly over chicken. Refrigerate chicken, uncovered, 8 hours or overnight. Roast the garlic Preheat oven to 375°F. Trim 1/2 inch from top of each head of garlic to expose cloves.