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Roast Chicken with Lemon and Thyme
- 3 tablespoons minced fresh thyme
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
- 2 teaspoons grated lemon peel
- 1 7-pound roasting chicken
- 1 lemon, quartered
- 1/4 cup dry white wine
- 1 cup (about) canned low-salt chicken broth
- 2 teaspoons all purpose flour
Directions:View on Bon Appetit
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