Side Pannel
Lemon-Herb Roast Chicken
Ingredients List
- 1/2 c Butter; room temperature
- 2 tb Rosemary; fresh, chopped
- 2 tb Thyme; fresh, chopped
- 3 Cloves garlic; (large)
- 1 1/2 ts Lemon peel; grated
- 7 lb Roasting chicken
- 1/4 c Dry white wine
- 1 c Chicken broth; canned,
- -low-salt
- 2 tb Flour
- Rosemary sprigs
Directions
Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and
stir to blend. Season to taste with salt and pepper. (Herb butter can be
prepared 3 days ahead. Cover and refrigerate. Bring to room temperature
before using.)
Preheat oven to 450 deg. 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. Season chicken
with salt and pepper. Truss chicken to help hold shape.
Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven
temperature to 375 deg. Roast chicken until meat thermometer inserted into
thickest part of inner thigh registers 175 deg. and juices from thigh run
clear when thicken thigh is pierced with skewer, about 1 hour 15 minutes.
Lift chicken and tilt slightly, emptying any juices form cavity into
roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep
warm.
Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine
to pan. Place pan over high heat; bring wine to boil, scraping up any
browned bits. Pour wine mixture into cup with pan juices. Add enough broth
to same cup to measure 2 1/4 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 sauce consistency, whisking
occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange
lemon and rosemary around chicken on platter. Serve with gravy.
stir to blend. Season to taste with salt and pepper. (Herb butter can be
prepared 3 days ahead. Cover and refrigerate. Bring to room temperature
before using.)
Preheat oven to 450 deg. 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. Season chicken
with salt and pepper. Truss chicken to help hold shape.
Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven
temperature to 375 deg. Roast chicken until meat thermometer inserted into
thickest part of inner thigh registers 175 deg. and juices from thigh run
clear when thicken thigh is pierced with skewer, about 1 hour 15 minutes.
Lift chicken and tilt slightly, emptying any juices form cavity into
roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep
warm.
Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine
to pan. Place pan over high heat; bring wine to boil, scraping up any
browned bits. Pour wine mixture into cup with pan juices. Add enough broth
to same cup to measure 2 1/4 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 sauce consistency, whisking
occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange
lemon and rosemary around chicken on platter. Serve with gravy.
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