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HERB & LEMON ROAST CHICKEN

2 chickens (3 1/2 - 4 pounds each)
2 lemons
2 cups packed parsley leaves
1/4 cup fresh thyme leaves
1/4 cup fresh rosemary leaves
3 cloves garlic, peeled
1 1/2 tablespoons olive oil
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 14 1/2-ounce can reduced-sodium chicken broth, defatted
1/2 cup dry white wine
2 tablespoons water
1 tablespoon cornstarch

Position oven rack in lower third of oven; preheat to 350°F.

Prepare chickens through Step 1 (see Preparing the Chickens).

Zest lemons with a grater before cutting them in half. In a food processor or blender, combine lemon zest, parsley, thyme, rosemary, garlic, oil, 2 teaspoons salt and 1 teaspoon pepper; process until finely chopped. Set aside 1/4 cup herb mixture for gravy.

Spread 1/4 cup herb mixture in the bottom of a roasting pan. Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon herb mixture into each cavity and spread remaining mixture under skin. Place 2 lemon halves in each chicken cavity. Tuck wings back and tie legs.

Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent chickens with aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180°F and the cavity juices run clear.

Transfer chickens to a platter and cover with foil to keep warm; leave giblets in pan.

Pour pan juices into a bowl and chill in freezer for 10 minutes to bring fat to the surface. Meanwhile, add remaining chicken broth and wine to roasting pan and bring to a boil over medium heat, scraping up any browned bits adhering to the pan. Add any juices accumulated on chicken platter.

Skim off fat from chilled pan juices. Add juices to roasting pan and return to a boil. Strain juices through a fine-mesh sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Stir in reserved herb mixture. Season with salt and pepper.

Carve chickens, discarding skin. Serve with gravy (save some if making on the The Leftovers, below).

Makes 8 servings.

Nutrition facts per serving: 210 cal., 27g pro., 6g carbo., 8g total fat (1.8g saturated fat), 75mg chol., 1g fiber, 740mg sodium.

HERB & LEMON ROAST CHICKEN PIE In a large skillet, sauté 1 cup diced onions, 2 cups diced fennel and 1 cup chopped mushrooms in 2 teaspoons olive oil until tender. Stir in 1 tablespoon all-purpose flour. Add 3/4 cup leftover gravy and 3/4 cup reduced-sodium chicken broth; cook, stirring, until thickened. Stir in 2 cups cubed cooked chicken and 2 cups frozen baby peas. Season with salt and pepper to taste. Pour into a 3-quart baking dish. Top with 4 cups mashed potatoes and sprinkle with 2 tablespoons Parmesan cheese. Bake in a 400°F oven for 30 minutes, or until top is golden brown. Makes 6 servings. Nutrition facts per serving: 410 cal., 33g pro., 46g carbo., 11g total fat (2.9g saturated fat), 81mg chol., 4g fiber, 1,120mg sodium.

HERB & LEMON CHICKEN PASTA WITH BROCCOLI & PEPPERS

In a large saucepan, sauté 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender. Stir in 1 1/2 tablespoons all-purpose flour. Cook for 1 minute. Add 1 cup leftover gravy and 1 cup reduced-sodium chicken broth. Cook, stirring, until sauce is bubbling and lightly thickened. Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through. Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al denter, 8 to 10 minutes. Drain and toss with chicken mixture. Season with salt and pepper to taste.

Makes 8 cups, for 4 servings.

Nutrition facts per serving: 430 cal., 37g pro., 53g carbo., 7g total fat (1.4g saturated fat), 75mg chol., 3g fiber, 370mg sodium.

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