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1
Preheat the oven to 400 degrees F; spray the rack of a roasting pan with nonstick cooking spray.
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2
Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use.
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3
Rinse the chicken under cold running water inside and out; pat dry with paper towels.
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4
Place the lemon, onion, rosemary, thyme, and garlic in the body cavity.
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5
Place the chicken, breast-side up, on the rack in the roasting pan.
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6
Roast 30 minutes; pour the broth and lemon juice over the chicken.
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7
Reduce the oven temperature to 325 degrees F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer.
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8
Transfer the chicken to a cutting board, let stand 15 minutes.
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9
Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl.
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10
Dissolve the cornstarch in the reserved juices.
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11
Add the wine, scallion, sage, and 1/4 cup water to the saucepan; bring to a boil and boil 5 minutes.
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12
Reduce the heat to low and whisk in the the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute.
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13
Carve the chicken and serve with gravy.
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14
Remove the skin before eating.
