Roast Chicken with Lemon and Rosemary

By TKakadelas

Ingredients

• 1 lemon
• 1 whole roasting chicken (about 5 1/2 lbs)
• salt and pepper
• 3 large cloves garlic halved
• 3 sprigs of parsley
• 2 1/2 t. dried rosemary leaves
• 1 T. vegetable oil
• 3 T. olive oil
• 1/2 c. chicken broth
• 1/3 c. white wine
• 3 T. unsalted butter
• chopped parsley

Preparation

Step 1

Heat oven to 375 degrees. Remove rind from lemon with vegetable peeler, cut into thin strips. Squeeze juice from lemon, reserve juice. Sprinkle cavity of chicken with salt and pepper. Put lemon pulp, garlic, 1/2 of lemon strips, parsley sprigs and 1 t. of rosemary into cavity of chicken. Gently separate skin from breast and thigh meat of chicken by slipping fingers between skin and meat. Put remaining lemon strips and 1 1/2 t. of rosemary between skin and meat. Brush vegetable oil over bottom of roasting pan. Put chicken in pan; brush with olive oil. Sprinkle with pepper. Roast, basting occasionally with pan juices and 1/4 c. chicken broth until temp of thigh = 170 degrees, about 1 1/4 - 1 1/2 hours. Remove and let rest for 10 min. Remove fat from pan. Put roasting pan over med heat. Stir in remaining chicken broth and wine. Simmer until reduced to 1/2 c. Stir in 3 T. lemon juice, whisk in butter, stir in parsley.