Preheat oven to 400 degrees.
Spray the rack of a roasting pan with nonstick cooking spray.
Remove the chicken giblets and neck from body cavity, refrigerate or freeze for another use.
Rinse the chicken under cold running water inside and out; pat dry with paper towels.
Place the lemon, onion, rosemary, thyme and garlic in the chicken's body cavity.
Place the chicken, breast-side up, on the rack in the roasting pan.
Roast 30 minutes; pour the broth and lemon juice over the chicken.
Reduce oven temperature to 325 degrees.
Roast, basting frequently, until cooked through and juices run clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer.
Transfer chicken to a cutting board; let stand 15 minutes.
Meanwhile, pour pan juices into a saucepan, skimming off any fat and reserving 1 tablespoon juices in a small bowl.
Dissolve the cornstarch in the reserved juices.
Add wine, scallion, soy sauce, sage and 1/4 cup water to the saucepan; bring to a boil and boil 5 minutes.
Reduce heat to low and whisk in dissolved cornstarch.
Cook, stirring constantly until the gravy thickens, about 1 minute.
Carve chicken and serve with gravy.
Remove skin before eating.