Roast Chicken with Lemon and Herbs
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  • 1 4lb McGinnis All Natural Chicken
  • 3 large fresh tarragon sprigs plus 2 teaspoons chopped
  • 3 large fresh thyme sprigs plus 2 teaspoons chopped
  • 4 3 x 1" 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. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herbs sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in roasting pan. Roast chicken 45 minutes; pour wine and broth over chicken. Cook until juices run clear when thigh is pierced, basting often with pan juices, about 30 minutes. Serve chicken with pan juices.

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