Lemon, Sage and Garlic Stuffed Chicken

Ingredients

• 3½ lb. (1.75 kg) roasting chicken
• Salt and black pepper to taste
• 1 lemon, halved
• Fresh sage to taste or 1 tsp. (5 mL) dry sage
• 5 garlic cloves, peeled
• 1 Tbsp. (15 mL) butter*, at room temperature
• 1 Tbsp. + 1½ tsp. (22 mL) all-purpose flour*
• 1½ cups (375 mL) Knorr Chicken Broth
• Hot pepper sauce to taste

Preparation

1. Preheat oven to 400°F (200°C). Generously season chicken with salt and pepper. Squeeze juice of half lemon over chicken. Stuff squeezed half lemon, sage and 3 garlic cloves into chicken. Smear butter over outside of chicken.
2. Place chicken in roasting pan and roast, basting, until juices run clear and skin is crispy, 1 to 1¼ hours.
3. Remove to carving board. Discard all but 2 Tbsp. (30 mL) pan juices and set over medium heat.
4. Mince remaining garlic and stir into pan juices. Whisk in flour, then broth, a squeeze of lemon juice and hot sauce. Whisk until sauce bubbles and thickens. Serve over chicken.