Baked Herb Chicken with Wine

1 whole chicken 3 to 4 lbs 2 tbsps softened butter 3 tbsps dried leaf tarragon 2 tbsps dried leaf thyme 2 tbsps dried leaf summer savory 1 tsp salt 1/8 tsp pepper 2 tbsps olive oil Herb Wine Sauce: 3 tbsps butter 1/4 finely chopped onion 1/2 tsp thyme 1/2 tsp savory 1/4 tsp tarragon 2 tbsps flour 1 cup dry white wine 2/3 cup half and hlaf 1/3 cup condensed undiluted chicken broth dash pepper

Pat dry chicken. Heat oven to 450 Combine 1 tbsp of the butter with 1 tsp each of tarragon, thyme and savory, mix well. Place mixture inside the chicken. Close opening with skewers. Brush chicken with 1 tbsp of butter and sprinkle with remaining herbs. Sprinkle with 1 tsp salt and 1/8 tsp pepper. Place chicken in a shallow baking dish. Roast chicken for 30 minutes. Reduce oven to 350 and drizzle oil over chicken. Roast for 30 to 45 min longer until meat is cooked. Sauce: Heat butter in a saucepan over medium heat; add onion, thyme, savory and tarragon and saute until onion is beginning to color. Remove from heat and stir in flour. Gradually stir in the wine, cream and chicken broth. Add pepper. Cook, stirring just to the boiling point. Serve with roasted chicken.

A real easy chicken recipe that is very tasty.