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Roasted Rosemary and Lemon Chicken

kept bytihleigh
recipe byChow

For the chicken:
2 (2-pound) chickens
1 medium lemon, cut into 8 wedges
5 fresh rosemary sprigs
4 tablespoons olive oil
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon soy sauce
4 medium garlic cloves, smashed

For the sauce:
3 1/3 cups low-sodium chicken broth or high-quality chicken stock
1/3 cup dry white vermouth
2 tablespoons unsalted butter (1/4 stick)
1 medium shallot, minced
3 tablespoons all-purpose flour



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