Roast Lemon-Herb Chicken with Wine Sauce
1 large whole chicken, giblets removed, skin rinsed and dried
5 sprigs rosemary, 2 sprigs chopped
5 sprigs thyme, 2 sprigs chopped
5 sprigs oregano, 2 sprigs chopped
1 small bunch sage, half bunch chopped
5 lemons, quartered, plus 4 lemons, sliced
1 tablespoon fresh lemon juice
2 cups chicken broth
¼ cup olive oil, plus 1 teaspoon
1 small shallot, diced
2 tablespoons butter
1 cup good white wine
salt and pepper
Preheat oven to 475 degrees F. Sprinkle all sides of the bird with salt and pepper. Massage ¼ cup of olive oil into all exposed skin. Stuff cavity with quartered lemons, three sprigs of each herb and half of the bunch of sage and place on roasting rack. Add chicken broth to the bottom of the roasting pan. Roast chicken in oven for 20 minutes. Remove bird from oven and baste with broth in the bottom of the pan. Return chicken to the oven and baste bird every 7-10 minutes. Chicken is ready when a meat thermometer inserted into the breast reads 150-154 degrees. Remove chicken from oven and place an aluminum foil tent over the bird. Allow bird to rest for at least 10 minutes before carving.
In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add shallot and cook until softened. Add wine and 1 tablespoon lemon juice to pan, reduce heat, and simmer for 10 minutes. Add chopped herbs, stir in butter and simmer for an additional two to three minutes.
Place sliced lemons on a cookie sheet (the slices can touch but should not overlap) and roast in oven for 7-10 minutes. Lemons are ready when edges are slightly browned. Fan the lemon slices along the side of a large platter and arrange carved chicken on platter with the wine sauce on the side. Serves 6.