A delightful twist on a classic roast chicken, infused with aromatic herbs and a hint of citrus.
Combine the butter, thyme, rosemary, garlic, lemon zest, salt, and pepper in a small bowl until well mixed.
Ensure the butter is softened for easier mixing.
Shape the herb butter into a log using plastic wrap and refrigerate until firm.
Chilling the butter makes it easier to handle and apply to the chicken.
Preheat your oven to 400°F.
A preheated oven ensures even cooking.
Rinse the chicken under cold water and pat it dry with paper towels.
Drying the chicken helps the skin crisp up during roasting.
Loosen the skin of the chicken breast and spread the herb butter under the skin and over the outside of the chicken.
Be gentle to avoid tearing the skin.
Place the chicken in a roasting pan and scatter the onion pieces around it.
The onions add flavor to the drippings for the sauce.
Roast the chicken in the oven until the internal temperature reaches 165°F in the thickest part of the thigh.
Use a meat thermometer for accurate cooking.
Remove the chicken from the pan and let it rest under foil.
Resting allows the juices to redistribute, keeping the meat moist.
Add the white wine to the roasting pan and bring to a boil, scraping up any browned bits.
Deglazing captures all the flavorful bits stuck to the pan.
Strain the liquid, return to the pan, and whisk in the flour to thicken.
Whisk continuously to avoid lumps.
Serve the chicken with the sauce drizzled over it.
Garnish with fresh herbs for a touch of elegance.
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