Ingredients:
1 (6- to 7- pound) chicken, rinsed inside and out, and patted dry
1 tsp olive oil, divided
1 tsp salt, divided
1/4 tsp freshly ground black pepper
2 lemons
2 1/2 tsps chopped dried rosemary or 2(4-inch)sprigs fresh rosemary, chopped,divided
2 tsps butter, softened
1 large onion, cut into 1/2-inch slices
3/4 cup chicken broth
1/2 tsp ground sage
Directions:
1. Preheat oven to 450 F. Rub chicken with 1/2 tsp oil. Season with 1/2 tsp salt and pepper. Grate 2 tsps peel from the lemons; reserve.
2. Pierce one lemon in several places with knife tip or fork; place in chicken's cavity. Blend 2 tsps rosemary and butter; mix well. Carefully loosen skin on breast. Gently smooth butter mixture under skin. Tie legs with kitchen twine, if desired.
3. Place onion slices in middle of roasting pan. Place chicken on top. Roast 45 minutes, then tent breast with foil. Continue cooking 30 to 40 minutes longer or until internal temperature reaches 170 F and chicken is golden brown.Baste with pan drippings every 30 minutes.
4. Transfer chicken to cutting board; let rest 10 minutes. Pour pan drippings into liquid measuring cup and remove fat. Squeeze 1 tsp juice from second lemon, and add to drippings.
5. Return drippings to roasting pan, or transfer drippings to medium skillet; add any drippings from chicken. Stir in reserved lemon peel, remaining 1/2 tsp salt, remaining 1/2 tsp rosemary, broth and sage. Simmer on medium-high heat. Stir to scrape up browned bits; continue simmering until sauce cooks down to 1 cup. Carve chicken, and serve with sauce.
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