Roast Chicken Provençale

Ingredients

• 2 tablespoons dried herbes de Provence
• 1 tablespoon chilled butter, cut into small pieces
• ²/₃ cup fat-free, less-sodium chicken broth
• ¹/₃ cup Sauvignon Blanc or other dry white wine
• Cooking spray
• 1 small onion, quartered
• 1 (7-pound) roasting chicken
• + 4 more ingredients
• • 3 garlic cloves, minced
  • ½ teaspoon black pepper
  • 2 teaspoons kosher salt
  • 2 tablespoons fresh lemon juice

Preheat oven to 400°. Combine first 5 ingredients in a small bowl; mash to a paste consistency. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently p...

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