- 1 whole chicken, 3 to 4 pounds
- 2 tablespoons softened butter
- 3 tablespoons dried leaf tarragon
- 2 tablespoons dried leaf thyme
- 2 tablespoons dried leaf summer savory
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- Herb Wine Sauce
- 3 tablespoons butter
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf summer savory
- 1/4 teaspoon dried leaf tarragon
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 2/3 cup half-and-half or light cream
- 1/3 cup condensed undiluted chicken broth or double strength chicken broth
- dash pepper
Combine 1 tablespoon of the butter with 1 teaspoon each of tarragon, thyme, and savory; mix well. Place mixture inside of the chicken. Close the opening with wooden picks or skewers. Brush chicken with 1 tablespoon butter and sprinkle with remaining herbs. Sprinkle with the 1 teaspoon salt and 1/8 teaspoon pepper.
Place chicken in a shallow open baking or roasting pan without a rack. Roast chicken for 30 minutes. Reduce oven temperature to 350° and drizzle oil over chicken. Roast for 30 to 45 minutes longer, or a little longer if chicken is larger. Chicken should register about 175° on a meat thermometer inserted just inside thigh.
Heat butter in a medium saucepan over medium heat; add onion, thyme, savory, and tarragon and saute until onion is beginning to color, about 5 minutes. Remove from heat; stir in flour. Gradually stir in the wine, cream, and chicken broth. Add pepper. Cook, stirring, just to the boiling point. Serve with the roasted chicken.
Serve chicken with rice or potatoes and a green vegetable.