Roasted Chicken with Garlic, Lemon and Rosemary

Roasted Chicken with Garlic, Lemon and Rosemary

1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)

Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.