- 1 broiler fryer chicken (3 lb.)
- 3 tsp. dried rosemary, crushed
- ¼ tsp. salt
- 1 lemon, sliced
- 1 small onion, chopped
- 2 cans (14.5 oz. each) fat-free, reduced-sodium chicken broth
- 1 Tbsp. cornstarch
- ⅓ cup Madeira wine or alcohol-free white wine
- Preheat oven to 450 degrees F. Coat roasting rack and roasting pan with cooking spray.
- Wash chicken and pat dry with paper towels. (Reserve giblets for another use.) Season cavity with 1 tsp. of rosemary and salt. Place lemon inside cavity.
- Place chicken, breast side up, on prepared roasting rack. Rub 1 tsp. of remaining rosemary over breast under skin of chicken. Scatter onion around bottom of pan. Pour in 1 can of the broth.
- Roast chicken 20 min, basting with pan juices. Lower oven temperature to 350 degrees F. Roast, basting every 15 min, 45 to 50 min, or until thermometer inserted in breast registers 180 degrees F and juices run clear. Transfer chicken to cutting board and loosely cover with foil. In small bowl, whisk cornstarch with ¼ cup of the remaining broth until smooth. Set aside.
- Place roasting pan on stove top over medium-high heat. Add wine. Boil 2 to 3 min, scraping bottom of pan to loosen browned bits, or until liquid is reduced to ¼ cup. Add remaining broth. Bring to a boil. Skim off and discard any fat that rises to top. Pour in reserved cornstarch mixture and remaining rosemary. Cook, stirring constantly, 2 to 3 min, or until slightly thickened.
- Carve chicken. Remove and discard skin before eating. Serve with gravy.