Lemon-Rosemary Roasted Chicken With White Wine Sauce

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
534
FAT
130%
CHOL
68%
SOD
48%

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Ingredients for 6 servings

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

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