Lemon Herb Roast Chicken with White Wine Pan Sauce

Ingredients

• 1 whole chicken, 3-4 lbs, giblets removed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 whole lemon, quartered
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 cloves garlic, peeled

• 1 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons butter

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels and place it on a roasting pan.
3. 03
   Rub the olive oil over the entire chicken and season generously with salt and pepper.
4. 04
   Stuff the cavity of the chicken with lemon quarters, thyme, rosemary, and garlic cloves.
5. 05
   Tie the legs together with kitchen string and tuck the wings under the body of the chicken.
6. 06
   Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh.
7. 07
   Transfer the chicken to a platter and cover with aluminum foil while you make the sauce.
8. 08
   Place the roasting pan over medium heat on the stovetop. Add the white wine, scraping up any brown bits from the bottom of the pan.
9. 09
   Add the chicken stock and let it simmer until reduced by half, about 5-7 minutes.
10. 10
    Whisk in the butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
11. 11
    Carve the chicken and serve with the white wine pan sauce poured over the top.