❏ 1/2 cup butter at room temperature
❏ 2 tbsp of chopped fresh rosemary or 2 tsp dried
❏ 2 tbsp chopped fresh thyme or 2 tsp dried
❏ 3 big garlic cloves, finely chopped
❏ 1 1/2 teaspoons of grated lemon peel
❏ 1 cup of low-salt chicken broth
❏ 2 tbspall purpose flour
❏ Lemon wedges
❏ Few rosemary sprigs
- Mix butter with all herbs- rosemary, thyme, garlic and lemon peel in small bowl and beat well to blend. Sprinkle with some salt and pepper. (Pro tip - Prepare herb butter 3 days before. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 450°F.
Rinse chicken and pat dry.
- Loosen up the chicken breast by slightly separating skin from meat. Keep aside 2 tbsp herb butter for gravy. Apply half of the remaining herb butter over chicken breast under skin. Spread some of it over outside of chicken.
- Season well with salt and pepper.
- Keep the chicken in a heavy bottomed roasting pan. Roast 20 minutes.
- Reduce oven temperature to 375°F. Roast chicken until 175°F and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Tilt the chicken slightly, emptying any juices from the body into roasting pan. Transfer chicken to platter. Wrap up well with aluminum foil to keep it warm.
Empty pan juices into large glass measuring cup. Add enough broth to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Now add flour; whisk about 3 minutesuntil smooth and beginning to color. Gradually whisk in pan juices. Boil until thickened to sauce consistency. Keep whisking occasionally about 7 minutes. Season gravy with salt and pepper. Garnish it with lemon and rosemary around chicken on platter.