Roast Lemon Chicken with Garlic & Herbs

Ingredients

• 3- to 5-lb. roasting chicken
• 1 whole lemon (in addition to the zested lemon, above)
• ¼ tsp. freshly ground black pepper
• ½ tsp. coarse salt
• ¼ cup chopped fresh flat-leaf parsley (or a mix of parsley and basil)
• ¼ cup chopped fresh mint
• 2 heads garlic, cut in half crosswise
• + 6 more ingredients
• • 2 Tbs. heavy cream (optional)
  • Finely chopped zest of 1 lemon (reserve the lemon itself)
  • 3 Tbs. unsalted butter, softened
  • About 3-½ cups homemade or low-salt chicken stock
  • ¼ cup dry white wine
  • 1 Tbs. extra-virgin olive oil

Heat the oven to 450°F. Remove the packet of giblets from the cavity of the chicken (and save for use in a stock if you like -- but don't include the liver, which will make the stock bitter). Pull any loose fat from around the opening. Rinse the chicken inside and out, and pat dry with paper towe...

View full recipe at Fine Cooking