Source: dLife

An herb covered roasted chicken with a white wine butter sauce.

Servings

2 tbsp fresh lemon juice
1 oz herbes de provence
2 tsp kosher salt
0.5 tsp black pepper
3 medium garlic cloves , minced
1 whole roasting chicken (7 lbs)
1 small onions , quartered
1 cooking spray
0.33 cup white wine (dry)
0.67 cup low fat unsalted chicken broth
1 tbsp Butter, unsalted , chilled and cut into small pieces

1 Preheat oven to 400 degrees.
2 Mix together herbes de Provence, lemon juice, salt, pepper, and garlic. Smash with a fork until they form a paste.
3 Take out and throw away neck and giblets from chicken. Wash and dry chicken and cut off any extra fat.
4 Beginning at the neck cavity, release skin from breast and drumsticks by inserting fingers and gently separating skin and against the meat.
5 Massage the spice mixture between skin and meat. Put onion inside body cavity. Secure legs together with string.
6 Lay chicken, breast side up on a cooking spray coated baking sheet.
7 Roast chicken for 1 hour and 20 minutes or until a meat thermometer reads at least 180 degrees. Take chicken out of pan, tent with aluminum foil, and let rest 10 minutes.
8 Arrange a resealable plastic bag in a 2 cup glass measuring cup. Spoon pan drippings into bag and let rest 5 minutes (the fat will go to the top).
9 Seal bag and carefully cut off 1 bottom corner of bag. Drizzle drippings into sauce pot, stopping before fat gets to opening, throw away fat.
10 Heat pot over medium high heat. Whisk in wine, being sure to loosen any browned bits from bottom of pot.
11 Pour in broth and let boil. Cook until reduced to 2/3 cup, about 3 minutes.
12 Remove from heat and whisk in butter until fully melted and combined. Serve sauce with chicken. Remove skin before serving.