I'm cooking this one right now for the missionaries. GARLIC ROASTED CHICKEN WITH HERB_LEMON GRAVY 1 3 lb, 8 oz. chicken, slinned 1 medium lemon, halved 1 medium onion, halved 4 rosemary sprigs 4 thyme sprigs 6 garlic cloves, peeled 1 cup low sodium chicken broth 2 tabsp lemon juice 1 tabsp cornstarch 1 tbsp minced scallion 1 tbsp soy sauce 1/4 tsp dried sage leaves Preheat oven to 400. Spray boiler rack in roasting pan with nonstick cooking spray. Remove chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse chicken with cold running water inside and out. Pat dry with a papertowel. 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. Make a foil tent over chicken; roast about 1 hour longer, basting frequently, until meat thermometer inserted into the center of inner thigh muscle ( not touching bone) reached 180-185. Transfer chicken to carving board; let stand 15 minutes. Meanwhile, pour pan juices into medium saucepan, reserving 1 tbsp liquid. In small bowl, with whisk, dissole cornstarch in reserved liquid. Add 1/2 cup water, scallion, soy sauce and sage to saucepan; bring to boil, boiling for 5 minutes. Reduce heat to low; whisk in dissolved cornstarch. Cook, stirring constantly, about 1 minute until gravy thickens. Carve chicken serve with gravy.