Lemon Chicken With White Wine-Herb Pan Sauce

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Mix herbs, garlic and zest into softened butter. Pat chicken dry and place in a roasting pan. Reserve 1 tablespoon of the herb mixture and spread the rest over the chicken. Stuff the quartered lemon into the cavity, and if desired, tie the chicken's legs together. Roast the chicken for 20 minutes, then reduce the heat to 375 degrees. Cover very loosely with foil if the skin is browning too quickly. Roast for about an hour, until the thigh wiggles freely and the temp of the inner thigh registers 165 degrees.

3. 3

   Take out the pan and tip the chicken to pour the juices from the cavity into the pan, then transfer the chicken to a platter. Pour the wine and stock into the roasting pan, and scrape the pan to loosen any browned bits. Pour the liquid into a large Pyrex measuring cup or pan and skim off the fat if desired. Transfer the defatted liquid to a small sauce pan, add the reserved herb butter, and bring to a boil; cook for 5 minutes to reduce slightly. Whisk the arrowroot into a tablespoon of water and whisk into the simmering liquids, then stir until thickened. Serve the warm sauce over each portion, there will be enough to sauce some rice or noodles on the plate as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.