Heat oven to 450 degrees F. Remove giblets from cavity of chicken and discard. Rinse cavity and exterior of chicken; pat dry. Stuff cavity of chicken with the onion, carrot, lemon and 4 of the sage leaves.

Gently lift breast skin; season meat with some of the salt, pepper and poultry seasoning. Tuck remaining sage under the skin. Season exterior with remaining salt and pepper. Prepare chicken for roasting.

Place chicken on a rack in a large roasting pan. Roast at 450 degrees F for about 1 hour and 30 minutes or until internal temperature of the thigh reaches 180 degrees F on an instant-read thermometer. Remove chicken from roasting pan; tent with foil.

Drain all but 2 tablespoons of the fat from roasting pan. Place over medium heat and add wine. Cook for 1 minute, scraping up any browned bits from bottom of pan. Sprinkle flour into pan and cook for 1 minute, continuing to scrape bottom of pan. Gradually whisk in broth. Bring to a boil. Lower heat and simmer 2 minutes, whisking constantly. Strain into saucepan and add parsley. Carve chicken; serve with warm gravy.