Roast Chicken with Lemon and Fresh Herbs


  • ½ cup canned low-salt chicken broth
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • 4 3x1-inch lemon peel strips plus 2 teaspoons grated lemon peel
  • 3 large fresh thyme sprigs plus 2 teaspoons chopped
  • 3 large fresh tarragon sprigs plus 2 teaspoons chopped
  • 1 4-pound chicken

1. Preheat oven to 375°F. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herb sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in pan. 2. Roast chicken 45 minutes; pour wine and broth ov...

View full recipe at SpringPad


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