Lemon-Rosemary Roasted Chicken with White Wine Sauce Recipe - BettyCrocker.com

Ingredients

• 1/4 cup olive oil
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh rosemary leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 cloves garlic, finely chopped
• 1 whole broiler-fryer chicken (3 to 3 1/2 lb)
• 2 small lemons, each cut into quarters
• 1 head garlic, unpeeled and cut in half crosswise
• 1 cup chicken broth, more if needed
• 2 shallots, finely chopped
• 1 1/3 cups chicken broth
• 3/4 cup dry white wine or chicken broth
• 1 fresh rosemary sprig
• 1/4 cup cold firm butter, cut into 4 pieces
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper