Lemon Herb Roasted Chicken

• 1/2 Cup butter room temp.
• 2T. chopped fresh rosemary
• 2T. chopped fr.basil or 2t.dried
• 3 Large garlic cloves minced
• 1 1/2 t. grated lemon peel
• 1 6-7 lb.roasting chicken
• 1/4 cup dry wine
• 1 cup chicken broth
• 2T. flour
• Lemon Wedge
• Rosemay sprig

1. Combine butter,rosemary,thyme,garlic and lemon peel in bowl, stir to blend.(Do ahead if you want)
2. Preheat 450. Rinse chicken and pat dry.
3. Slide hand under skin of chicken to loosen from meat. Put aside 1-2T of butter if you are making gravy.
4. Rub part of the butter under the skin of chicken and rub the rest on outside of bird. Season with Salt & Pepper.
5. Truss chicken.
6. Place in heavy pan. Roast 20 min.Reduce heat to 375.Roast till thermometer reads 175.
7. Lift chicken slighlty emptying any juices into the roasting pan.
8. Move to platter,tent with foil and let it rest to keep warm.
9. Pour pan juices into a glass cup, spoon off fat. Add to pan, place on high heat w/wine bring to boil scraping off brown bits. Add enough broth to measure 2 1/2 (if you are doing big bird).Melt butter in sauce pan over med/high heat. Add flour,wisk till smooth and begins to color, gradually wisk in pan juices.Boil till thicken about 7 min. Season gravy with salt & Pepper. Arrange lemon and rosemay on platter. Serve with gravy

butter, fresh rosemary, frbasil, garlic, lemon peel, chicken, dry wine, chicken broth, flour, lemon wedge, rosemay sprig

Taken from www.epicurious.com/recipes/member/views/lemon-herb-roasted-chicken-50158781 (may not work)