Roast Chicken with Lemon-Dill Sauce

An unbelievably simple way to do a vibrantly-flavored roast chicken.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 1  roasting chicken, about 3 ½ 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

Directions

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 ½ 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.