Roast Chicken With Lemon-Dill Sauce - cooking recipe

Ingredients

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

Preparation

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