- 1 4-pound chicken
- 3 large fresh tarragon sprigs plus 2 teaspoons chopped
- 3 large fresh thyme sprigs plus 2 teaspoons chopped
- 4 3×1-inch lemon peel strips plus 2 teaspoons grated lemon peel
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup canned low-salt chicken broth
- 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.
- Roast chicken 45 minutes; pour wine and broth over. Cook until juices run clear when thigh is pierced, basting often with pan juices, about 30 minutes. Serve chicken with pan juices.