Roasted Garlic Chicken with Rosemary

• 3 heads garlic
• 1 lemon, cut in half
• 2 tablespoons butter, at room temp. divided
• 1 tablespoon chopped fresh rosemary, plus
• 3 sprigs fresh rosemary
• 1 teaspoon salt, divided
• 34 teaspoon pepper, divided
• 6 -7 lbs roasting chickens
• 1 cup chicken broth
• 1 tablespoon all-purpose flour
• 12 cup white wine

1. Preheat oven to 350.
2. Chop 2 cloves garlic from 1 head, reserve Cut off top third of all 3 garlic heads and discard.
3. Grate 2 tsp zest from lemon; cut lemon in half.
4. Combine chopped garlic& zest with 1 tbsp butter, chopped rosemary, 1/4 tsp salt& 1/4 tsp pepper.
5. Separate chicken skin from breast; spread butter mixture over breast meat, place lemon halves, 1 garlic head and rosemary sprigs in cavity.
6. Spread remaining butter over skin; sprinkle with 1/4 tsp salt& 1/4 tsp pepper.
7. Place chicken on rack in roasting pan; add remaining garlic heads to roasting pan; roast for about 2 hrs or until juices run clear when pierced with fork; transfer to serving platter; let stand 10 minutes before carving Meanwhile, place broth in bowl; stir in flour& remaining salt& pepper; reserve Place roasting pan over two burners on high; add wine, cook stirring constantly about 1 minute; add broth mixture;cook stirring constantly until thickened;2-3 minutes.
8. Remove from heat;strain if necessary; serve chicken with gravy.
9. Serve roasted garlic cloves from heads with chicken.

garlic, lemon, butter, fresh rosemary, rosemary, salt, pepper, chickens, chicken broth, flour, white wine

Taken from www.food.com/recipe/roasted-garlic-chicken-with-rosemary-85362 (may not work)