Well, yeah, that’s what you get when you roast a chicken. 
Although calling a whole bird “4 servings” is an extremely generous serving even in my house of gluttons. We always have left overs from a full bird.
Like I said, it works well with boneless skinless breasts, too.
Ooh, I’m definitely trying it then! Yum!
If you take the skin off before you cook the chicken, the calories should be much reduced. Since it’s braised, it should be moist anyway. I would skip the broiler step, though…since the whole idea is to crisp up the skin.
I was planning to make this one myself tonight. (with bone-in pieces, sans skin)
I’m getting some jars today, since I have the day off…and I’m starting some preserved lemons. Those babies are available on the internet for $7.99 (plus shipping) for a jar of two. Two lousy lemons!! I’m making some for my sister too. Even after dinner tonight (and you had better believe I’m trying auRa’s idea for lunch, too) I’ll still have maybe 10-15 lemons left.
A second workfriend has offered me more lemons. He says that one of his trees has so much fruit, it could fill a flatbed truck. Too bad he doesn’t get that kind of yield from his navel oranges…but free fruit is free fruit.
Thanks again for all the great ideas! I’ll post reviews as they are consumed. The thread ought to be good and dead by the time the preserved lemons are ready, but maybe I’ll start a new one.
Theobroma
Well, as promised, the initial report.
The cheese in the lemon half (complete with anchovy) was swell. I would dice the tomatoes small next time…the cherry tomato half wasn’t even warmed all the way through. But it was great…tasted kind of like the Greek cheese that’s set on fire and put out with a lemon (OPA!!!).
The braised chicken with lemon and honey (minus the honey because I can’t stand honey, with brown sugar instead) was great. I took the skin off the chicken pieces first, but since it cooked slowly in liquid, it was really tender. Even the white meat was tender. The chunks of lemon were good to eat, too. The dog went crazy for a little taste, and the humans in the house took seconds.
Tonight I’m going to put up the preserved lemons. I’ve got 4 pint-size jars, and I’m planning to give some away. Once they’re all nice and preserved, I may hit y’all up for your favorite preserved lemon recipes. Yeah, I could search, but then I wouldn’t know what dopers think is good.
And isn’t that why we’re here? 
Theobroma
Make a drink out of lemon, ginger, honey, and rum. Here is a recipe I found online, but just throwing it all in tastes fine.