large shallots, halved or 1 medium onion, cut into 8 wedges
2
tablespoons all-purpose flour
1
can (14-1/2 ounces) chicken broth
1/3
cup dry white wine or chicken broth
Preheat oven to 400°F.
Season chicken with salt and pepper. In small bowl, blend I Can't Believe It's Not Butter!® Spread, rosemary, sage, garlic and lemon peel. Spread 3 tablespoons under chicken skin and spread remaining over outside of chicken.
In 18×12-inch roasting pan, with or without rack, arrange chicken breast side up. Roast uncovered 1 hour. Stir shallots into pan drippings and roast an additional 15 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°F. Remove chicken and shallots from pan and keep warm. Remove rack from pan.
Skim fat from pan drippings; reserve 2 tablespoons fat in pan with pan drippings. Place roasting pan over heat and blend in flour. Cook over medium heat, stirring constantly, 30 seconds. Gradually stir in broth and wine and bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until gravy is thickened. In blender, process gravy with shallots until smooth; strain, if desired. Serve shallot gravy with chicken.
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