Procedure
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Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir
to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3
days ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 450 deg. Rinse chicken; pat dry. Slide hand under skin of
chicken breast to loosen skin from meat. Reserve 2 tablespoons herb butter for
gravy. Rub half of remaining herb butter over chicken breast under skin.
Spread remaining herb butter over outside of chicken. Season chicken with salt
and pepper. Truss chicken to help hold shape. (I toss a fresh lemon,
quartered, into the inside of the chicken)
Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven
temperature to 375 deg. Roast chicken until meat thermometer inserted into
thickest part of inner thigh registers 175 deg. and juices from thigh run clear
when thicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift
chicken and tilt slightly, emptying any juices form cavity into roasting pan.
Transfer chicken to platter. Tent with aluminum foil to keep warm.
Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine
to pan. Place pan over high heat; bring wine to boil, scraping up any browned
bits. Pour wine mixture into cup with pan juices. Add enough broth to same
cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in
heavy medium saucepan over medium-high heat. Add flour, whisk until smooth and
beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil
until thickened to sauce consistency, whisking occasionally, about 7 minutes.
Season gravy with salt and pepper. Arrange lemon and rosemary around chicken
on platter. Serve with gravy.
