Lemon-Herb Roasted Chicken

Ingredients

• 1 chicken (3 1/2 pounds) rinsed and patted dry
• 2 cloves garlic smashed and peeled
• 2 to 3 tablespoons unsalted butter room temperature
• Coarse salt and freshly ground pepper
• 1 lemon quartered
• 1/3 cup dry white wine or water or chicken stock
• 1/2 teaspoon dried thyme

Instructions

1. 1
   Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
2. 2
   Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
3. 3
   Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.