French Roast Chicken

1. 1

   Preheat the oven to 375F (190C).

2. 2

   Mash the butter, herbs, and garlic together.

3. 3

   Beat the herbs and garlic into the butter.

4. 4

   Ease your fingers between the breast skin and chicken flesh, being careful not to tear the skin.

5. 5

   Tuck the butter under the skin.

6. 6

   Pierce the lemon all over with a fork and place inside the body cavity.

7. 7

   Truss with kitchen string, if desired.

8. 8

   Season with salt and pepper.

9. 9

   Put the chicken on a rack in the roasting pan.

10. 10

    Pour 1 1/2 cups of the stock and the wine over the chicken.

11. 11

    Roast for about 1 1/2 hours, or until an instant-read thermometer inserted in the thickest part of the thigh, not touching a bone, reads 170F (77C).

12. 12

    If the liquid evaporates from the bottom of the pan, add a little more wine.

13. 13

    Transfer the chicken to a platter.

14. 14

    Cover with aluminum foil and let stand for 10 minutes.

15. 15

    Spoon off the fat from the pan.

16. 16

    Add the remaining 1/2 cup stock and bring to a boil over high heat.

17. 17

    Boil, stirring often, about 3 minutes, until slightly reduced.

18. 18

    Garnish the chicken with the herb sprigs and serve hot, with the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.