Roast Chicken with Herb Garlic Butter
4 pounds chicken
1 lemon with small “x” cut into side
1/2 stick butter, room temp
3 cloves garlic, peeled and fine chopped
2 tablespoons chopped fresh basil (or 2 tsp dried)
2 tablespoons chopped fresh tarragon (1 tsp dried)
1 cup dry white wine
Preheat oven to 450ºF.
Place chicken breast side up in roasting pan.
Carve a small “x” thru lemon’s peel, and stuff into cavity.
In small bowl, mix butter, garlic, basil, tarragon and pepper until smooth.
Using fingers, separate and loosen breast skin from breast. Spread 1 1/2 tbl. flavored butter mix under breast skin, rubbing evenly over entire breast. Spread remaining butter all over chicken skin, top and button.
Add 1/2 c. of wine to pan. Roast chicken for 15 minutes, then reduce oven temp to 325ºF.
Continue roasting until juices run clear yellow and not pink when an inner thigh is pierced, about 45 minutes longer.
Baste chicken every 15 minutes with wine and juices in bottom of pan, adding more wine if pan seems dry. remove chicken to cutting board and let sit, loosely covered with foil for 10-15 minutes. Discard excess fat from roasting pan and bring juices to simmer over medium heat. Simmer for 3-5 minutes and season to taste.
Carve the chicken and serve topped with warm pan juices.