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1
Preheat oven to 400u00b0.
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2
Trim excess fat from chicken. Remove giblets and neck; reserve for another use. Rinse chicken thoroughly under cold water, and pat dry with paper towels. Sprinkle chicken with salt and pepper.
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3
Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Thinly slice 1 lemon. Place slices and 3 tablespoons sage leaves between skin and meat of chicken. Halve 2 lemons; place in cavity of chicken. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
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4
Place remaining sage leaves, onion, and garlic in a large roasting pan coated with cooking spray. Place chicken in pan, breast side up. Combine potato and next 5 ingredients in a bowl; toss gently. Arrange vegetables in pan around chicken.
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5
Bake chicken and vegetables, uncovered, at 400u00b0 for 15 minutes. Reduce heat to 350u00b0; bake, uncovered, 1 hour and 30 minutes or until vegetables are tender and meat thermometer registers 180u00b0. Remove vegetables from pan; keep warm. Transfer chicken to a serving platter; remove and discard skin, lemon slices, and sage. Remove and discard lemon halves from cavity. Set chicken aside; keep warm.
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6
Add chicken broth to roasting pan. Cook over high heat, deglazing pan by scraping particles that cling to bottom; cook 5 minutes. Pour broth mixture through a wire-mesh strainer into a 1-cup liquid measuring cup, discarding onion, sage, and garlic. Skim fat from broth; add water to make 1 cup.
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7
Combine flour and 1/4 cup broth mixture in a small saucepan, stirring until smooth. Gradually add remaining broth mixture, stirring fre-quently. Cook over medium heat until thick and bubbly, stirring frequently. Stir in Dijon mustard.
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8
Drizzle lemon juice over roasted vegetables. Arrange vegetables around chicken on a serving platter; serve with mustard mixture.
