Herb and Lemon Roast Chicken
"Even if you're only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of time and then you have leftovers to use for sandwiches, soup or salad or Quick Cassoulet...."
INGREDIENTS
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2 lemons
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2 packed parsley leaves
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1/4 fresh thyme leaves
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1/4 fresh rosemary leaves
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3 garlic
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1.5 extra-virgin olive oil
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2 salt
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Freshly ground pepper, to taste
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2 whole chickens (3 1/2 - 4 pounds each)
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1 reduced-sodium chicken broth
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1/2 dry white wine
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2 water mixed with 1 tablespoon cornstarch
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