Roast Chicken with Lemon and Fresh Herbs
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INGREDIENTS 1 whole, fresh chicken, 3-1/2 to 4 pounds
1 lemon, thinly sliced, 2 slices reserved
1/2 cup chopped leek
1 fresh sprig each of lavender, sage, and thyme
1 tablespoon soft butter
Salt and black pepper, to taste
1/3 cup dry white wine
1/2 cup chicken brothRinse the chicken and pat dry with paper towels. Sprinkle the cavity with salt and pepper and stuff with lemon slices, chopped leek, and fresh herbs. Tuck the 2 reserved lemon slices under the skin on each side of the breast. Rub the butter over the entire chicken and tie the drumsticks together.
Place the stuffed chicken in a 9 x 13-inch baking pan and roast in a 375 degree oven for 30 minutes. After 30 minutes, add the white wine to pan and reduce heat to 350 degrees. Roast 30 minutes more, then pour the chicken broth over the chicken. Continue roasting for 1 hour more, basting the chicken with the pan juice approximately every 20 minutes. (The total cooking time for chicken is about 2 hours.)
When done, the skin should be nicely browned and the juice should run clear. Remove the chicken from the pan and cover with aluminum foil.
Reserve pan juices for the Chicken Gravy.
Makes 4 to 6 servings