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1
Place the chicken on a work surface or cutting board and pat it dry with paper towels.
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2
Season generously inside and out with salt and pepper.
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3
Cover and refrigerate for at least 1 hour, or preferably overnight.
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4
Heat the oven to 375 degrees F and arrange a rack in the middle.
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5
Remove the chicken from the refrigerator and let it sit at room temperature.
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6
Fill a small saucepan halfway with water, add the lemon wedges, and bring to a boil over high heat.
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7
Reduce the heat to medium and simmer until the rinds are very soft, about 10 minutes.
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8
Drain and set aside.
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9
Meanwhile, place a small strainer over a medium bowl and set aside.
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10
Remove the leaves from 1 of the rosemary sprigs and discard the stem; you should have about 1 tablespoon of leaves.
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11
Heat the olive oil, butter, soy sauce, garlic, and rosemary leaves in a medium frying pan over medium heat, stirring often until the garlic is golden and the rosemary is crispy, about 4 minutes.
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12
Strain the butter mixture.
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13
Remove the garlic and set it aside, reserve the rosemary leaves for the sauce, and reserve the butter-oil mixture for basting the chicken.
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14
Wipe out the pan with a paper towel and set it aside.
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15
Pat the chicken dry with paper towels.
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16
Place 6 of the lemon wedges, the remaining sprig of rosemary, and the reserved garlic in the cavity.
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17
Place the chicken in the reserved frying pan and brush it with some of the reserved butter-oil mixture.
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18
Place in the oven and roast, basting every 15 minutes, until the skin is browned, the juices run clear, and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees F, about 60 to 75 minutes.
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19
Discard any remaining butter-oil mixture.
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20
When the chicken is done, transfer it to a cutting board, tipping the chicken as you remove it from the pan to let the juices from the cavity drip back into the pan.
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21
Cover the chicken with a piece of aluminum foil.
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22
Finely chop the remaining 2 lemon wedges, and, using your fingers, crumble the reserved rosemary leaves; set both aside separately.
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23
Pour the drippings from the roasted chicken into a medium heatproof bowl.
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24
Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard (alternatively, use a fat separator); set the drippings aside.
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25
Place the frying pan over medium heat and add the butter.
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26
When it foams, add the shallot and cook, stirring occasionally, until softened, about 3 minutes.
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27
Add the vermouth and reserved chopped lemon and let cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the vermouth is reduced by half, about 3 minutes.
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28
Add the flour and cook, stirring constantly, until the raw taste has cooked off, about 2 minutes.
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29
Slowly whisk in the broth or stock, whisking out any lumps.
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30
Add the reserved drippings and crumbled rosemary.
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31
Bring the sauce to a simmer and let cook until thickened and slightly reduced, about 10 minutes.
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32
Taste and season with salt and pepper.
