1. Preheat oven to 350°F. Season the cavity with salt and pepper, then stuff with lemon and herbs.

2. Tie the drumsticks together. Rub chicken with oil, salt and pepper. Place the vegetables in a lightly oiled roasting pan.

3. Add chicken, breast-side down and roast for 30 minutes. Turn chicken, breast-side up and roast for 40 minutes.

4. Add wine to pan and set oven temperature to 450°F. Continue to cook for 10 to 15 minutes until internal temperature reaches 180°F.

5. Remove chicken and vegetables and place on serving platter. Add chicken broth to the pan and stir, scraping up glazed bits. Process this mixture in a blender, strain sauce and serve on the side.