Herb-Roasted Chicken with Lemons

Ingredients

• 1 large thyme sprig
• 1 rosemary sprig
• 2 Tbs. unsalted butter, melted
• 1 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• ¼ to ¹/₃ cup sweet vermouth
• 2 tsp. herbes de Provence
• + 5 more ingredients
• • 2 large cloves garlic, crushed and peeled
  • 1 4-½-lb. chicken (if there are giblets, save for another use)
  • 2 large lemons
  • ½ tsp. cornstarch
  • 1 cup homemade or low-salt chicken broth

Heat the oven to 425°F. Cut the lemons in half crosswise and squeeze 2 Tbs. juice from one half; set the juice aside in a dish. Reserve the squeezed half for the chicken cavity. Cut each of the 3 remaining halves in half again for a total of 6 pieces. Coat the bottom of a small flameproof roasti...

View full recipe at Fine Cooking