Lemon Herb Roast Chicken

By merehodge

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 3 large garlic cloves, minced
• 1 1/2 1 1/2 teaspoons grated lemon peel
• 1 6 1/2-to 7-pound roasting chicken
• 1/4 cup dry white wine
• 1 cup (about) canned low-salt chicken broth
• 2 tablespoons all purpose flour
• Lemon wedges
• Rosemary sprigs

Details

Servings 4

Preparation

Step 1

HERB BUTTER: Combine & blend butter, rosemary, thyme, garlic & lemon peel in small bowl. CHICKEN:Preheat oven to 450º. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining butter over outside of chicken. Season chicken with salt & pepper. Truss chicken to hold shape. Place chicken in heavy large roasting pan. Roast 20 min. Reduce oven temp. to 375º. Roast until meat thermometer reads 175º at thickest part of inner thigh and juices run clear when thigh is pierced, about 1 hr. 15 min. Lift & tilt chicken to empty cavity juices into pan. Transfer chicken to platter & tent with foil to keep warm. Pour pan juices into large measuring cup & spoon off fat. Add wine to pan at high heat bringing wine to boil, and scrape up any brown bits in pan. Pour wine mixture in with cup of pan juices. Add enough broth to same cup to measure 2 1/2 cups liquid. Melt reserved butter in heavy medium-size saucepan over medium-high heat. Add flour, whisk until smooth, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, about 7 min. whisking occasionally. Season gravy with salt & pepper and arrange lemon & rosemary around chicken on platter. Serve with gravy.