Herb & 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...."
INGREDIENTS
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2 lemons
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2 cups packed parsley leaves
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1/4 cup fresh thyme leaves
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1/4 cup fresh rosemary leaves
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3 cloves garlic, peeled
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1 1/2 tablespoons extra-virgin olive oil
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2 teaspoons 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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1/2 cup dry white wine
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1 14-ounce can reduced-sodium chicken broth, divided
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2 tablespoons water mixed with 1 tablespoon cornstarch
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