1 (3½ pound) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup Basic Chicken Stock or low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoon dry white wine
1 shallot, finely chopped
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 cup water

 

  1. Preheat the oven to 400˚F; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry.
  2. Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavitPlace the chicken, breast side up, on the rack in the roasting pan.
  3. Roast 30 minutes; pour the broth and lemon juice over the chicken.Reduce the oven temperature to 325˚F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant read thermometer inserted in the thigh registers 180˚F, about 1 hour longer.
  4. Transfer the chicken to a cutting board; let stand 15 minutes.
  5. Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl.
  6. Dissolve the cornstarch in the reserved juices.
  7. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan;
  8. Bring to a boil and boil 5 minutes.
  9. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute.
  10. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy.
  11. Remove the skin before eating.

Makes 4 Servings