Recipe: Lemon Herb Roast Chicken and Gravy

LEMON HERB ROAST CHICKEN AND GRAVY

FOR THE HERB BUTTER:
1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
3 garlic cloves, minced
1 1/2 teaspoons grated lemon peel
FOR THE CHICKEN:
1 6 1/2- to 7-pound roasting chicken
FOR THE GRAVY:
1/4 cup dry white wine
1 cup (about) low-salt chicken broth
2 tablespoons all-purpose flour
TO SERVE:
Lemon wedges
Rosemary sprigs

TO MAKE THE HERB BUTTER:
Combine butter, chopped rosemary, thyme, garlic, and lemon peel in a small bowl; stir to combine. Season to taste with salt and pepper. (Note: Herb butter can be prepared 3 days ahead; cover and refrigerate. Bring to room temperature before using.)

TO PREPARE THE CHICKEN:
Preheat oven to 450 degrees F.

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. Sprinkle chicken inside and out with salt and pepper. Tie legs together to hold shape.

Put chicken in a heavy large roasting pan. Roast 20 minutes. Reduce oven temperature to 375 degrees F. Roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 1 hour, 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.

TO MAKE THE GRAVY:
Pour off pan juices into large glass measuring cup. Spoon off fat from top. Add wine to roasting pan; place over 2 burners and bring to a boil, scraping up any browned bits.

Pour wine mixture into cup with pan juices; add enough broth 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 a sauce consistency, whisking occasionally, about 7 minutes. Season gravy to taste with salt and pepper.

TO SERVE:
Arrange lemon wedges and rosemary sprigs around chicken. Serve with gravy.

Makes 4 to 6 servings
Adapted from source: Bon Appetit Special Anniversary Issue, October 2006