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Lemon-Herb Roast Chicken

Source of Recipe


From "The Bon Appétit Cookbook"






List of Ingredients



• ½ cup (1 stick) butter, room temperature
  
• 2 Tbsp chopped fresh rosemary (or 2 tsp dried)
  
• 2 Tbsp chopped fresh thyme (or 2 tsp dried)
  
• 3 cloves garlic, minced
  
• 1½ tsp grated lemon peel
  
• 1 (6½- to 7-pound) roasting chicken
  
• ¼ cup dry white wine
  
• 1 cup (about) low-salt chicken broth
  
• 2 Tbsp all-purpose flour
  
• Lemon wedges
  
• Rosemary sprigs
  






Instructions



1. Combine butter, chopped rosemary, thyme, garlic and lemon peel in a small bowl; stir to combine. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead; cover and refrigerate. Bring to room temperature before using.)
   
   
2. Preheat oven to 450° F. 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 herb butter over outside of chicken. Sprinkle chicken inside and out with salt and pepper. Tie legs together to hold shape.
   
   
3. Put chicken in a heavy large roasting pan. Roast 20 minutes.
   
   
4. Reduce oven temperature to 375° F. Roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 1 hour and 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity to roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
   
   
5. Pour off pan juices into large glass measuring cup. Spoon off fat from top. Add wine to roasting pan; place over 2 burners and bring to a boil, scraping up any browned bits. Pour wine mixture into cup with pan juices; add enough broth to measure 2¼ cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to a sauce consistency, whisking occasionally, about 7 minutes. Season gravy to taste with salt and pepper.
   
   Arrange lemon wedges and rosemary sprigs around chicken. Serve with gravy.
   
   Makes 4 to 6 servings.