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1
Trim excess fat from chicken. Remove giblets and neck from chicken; 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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2
Carefully separate skin from body of chicken at neck area, working down to breast and thigh area. Thinly slice 1 lemon. Place lemon slices and 3 tablespoons sage leaves between skin and meat of chicken. Cut remaining 2 lemons in half; place in cavity of chicken. Truss chicken. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
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3
Place remaining tablespoon sage leaves, sliced onion, and garlic in a shallow roasting pan coated with cooking spray. Place chicken, breast side up, on top.
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4
Combine potatoes, sweet potato, carrot, and onion wedges in a large bowl. Combine brown sugar and lemon rind; sprinkle over vegetables, and toss gently. Arrange vegetables in a shallow roasting pan coated with cooking spray.
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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. Keep vegetables warm.
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6
Transfer chicken to a serving platter; remove and discard skin, lemon slices, and sage. Remove and discard lemon halves from cavity. Set chicken aside, and keep warm.
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7
Add chicken broth to roasting pan. Cook over high heat, deglazing pan by scraping particles that cling to bottom; cook 5 additional minutes. Pour broth through a wire-mesh strainer into a 1-cupliquid measuring cup, discarding onion, sage, and garlic. Skim fat from broth; add water to make 1 cup.
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8
Combine flour and 1/4 cup broth mixture in a small saucepan, stirring until smooth. Gradually add remaining broth mixture, stirring frequently. Cook over medium heat, stirring frequently, until thickened and bubbly. Stir in Dijon mustard.
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9
Drizzle lemon juice over roasted vegetables. Arrange vegetables around chicken on a serving platter; serve with
