Lemon-Herb Roast Chicken
| Yield: | 4 Servings |
| Categories: | Chicken |
| 1/2 | c | Butter; room temperature |
| 2 | tb | Rosemary; fresh, chopped |
| 2 | tb | Thyme; fresh, chopped |
| 3 | Cloves garlic; (large) | |
| 1 1/2 | ts | Lemon peel; grated |
| 7 | lb | Roasting chicken |
| 1/4 | c | Dry white wine |
| 1 | c | Chicken broth; canned, low-salt |
| 2 | tb | Flour |
| Rosemary sprigs |
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