Roast Chicken With Lemon-Dill Sauce

• 1 roasting chicken, about 3 1/2 lbs
• 5 sprigs fresh dill or 1 1/2 teaspoons dill weed
• 1 red onion, quartered
• 1 lemon, quartered
• 2 teaspoons butter
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 teaspoon cornstarch
• additional dill sprigs
• lemon wedge

1. Preheat oven to 350 degrees.
2. Rinse chicken, inside and out, with cold water.
3. Pat dry.
4. Place chicken on roasting rack and put 4 sprigs of dill (or 1 t dill weed) and quartered onion inside bird.
5. Rub surface of chicken with lemon and spread with butter.
6. Place 2 wedges of lemon inside bird, then place chicken in roasting pan and add wine and broth to pan.
7. Roast for 1 1/2 hours or until tender, basting with liquid every 15-20 minutes.
8. Transfer chicken from pan to a warmed platter and keep warm.
9. Chop the remaining sprig of dill.
10. Strain the pan juices into a saucepan.
11. Reserve 2 T of liquid and mix with the cornstarch until smooth.
12. Pour cornstarch mixture into juices and bring to a boil.
13. Whisk until smooth, add remaining dill and lemon, and then check for seasoning.
14. Carve chicken and serve with sauce.
15. Garnish with extra dill and lemon if desired.

chicken, dill, red onion, lemon, butter, white wine, chicken broth, cornstarch, dill sprigs, lemon wedge

Taken from www.food.com/recipe/roast-chicken-with-lemon-dill-sauce-72496 (may not work)