French Roast Chicken

1. 1

   Beat the chopped herbs and garlic into the butter.

2. 2

   Ease your fingers between the breast skin and flesh of the bird and spread the butter evenly over the flesh.

3. 3

   Prick the lemon all over with a fork and place inside the bird.

4. 4

   Put the chicken on a rack in a roasting pan, sprinkle with salt and pepper, and pour the wine and 1 cup of stock over it.

5. 5

   Roast in a preheated 375F oven for 1 1/2 hours or until the juices run clear, basting frequently and adding more stock if the pan becomes dry.

6. 6

   Remove the chicken from the pan and let stand, covered with a foil, for 10 minutes.

7. 7

   Spoon off the fat from the pan, add the remaining stock, and boil, stirring, until slightly reduced.

8. 8

   Garnish the chicken and serve hot, with the juices passed separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.