Garlic Roasted Chicken with Herb-Lemon Gravy

 I hope you enjoy this as much as my husband and I do.  I've done
this with turkey at Christmas and it turned out equally delicious.  Dave & Cath

Makes 6 Servings

Ingredients:

One 3 lb, 8 oz chicken, skinned
1  medium onion, halved
4  rosemary sprigs
1 medium lemon, halved
4 thyme sprigs
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 tablespoon minced scallion
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon dried sage leaves (optional)

Preheat oven to 400 degrees.  Spray broiler rack in roasting pan with
nonstick cooking spray.  Remove chicken giblets and neck from body cavity.  
Rinse chicken with cold running water inside out; pat dry with paper towels.  
Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity.  
With poultry string tie legs together.  Transfer chicken, breast side up, to
rack in roasting pan.  Roast 30 minutes.  Pour broth and lemon juice over chicken.
 Reduce heat to 325 degrees.  Make a foil tent over chicken.  Roast about
1 hour longer, basting frequently, until meat thermometer inserted into center
of inner thigh (not touching bone), reaches 180-185 degrees).  Transfer chicken
to carving board.  Let stand 15 minutes.  Meanwhile, pour pan juices into a medium
saucepan, reserving 1 tablespoon liquid.  In small bowl, with whisk, dissolve cornstarch
in reserved liquid.  Add 1/4 cup water, wine, scallion, soy sauce and sage to saucepan.
 Bring to a boil, boiling for 5 minutes.  Reduce heat to low.  Whisk in dissolved
cornstarch.  Cook, stirring constantly, about 1 minute until gravy
thickens.  Carve chicken and serve with gravy.

POINTS:  4.5

SELECTIONS:   3 Proteins, 15 Optional Calories

PER SERVING:  195 Calories, 26 g Protein, 7 g Fat, 6 g Carbohydrate,
185 mg Sodium, 76 mg Cholesterol, 0 g Fiber