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Roasted Chicken with Lemon Sauce

 Roasted Chicken with Lemon Sauce
“Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It’s so simple to make.” —Geneva Garrison, Jacksonville, Florida
6 ServingsPrep: 20 min. Bake: 2 hours + standing

Ingredients

  • 1 roasting chicken (6 to 7 pounds)
  • 1 medium lemon
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 medium carrots, cut into chunks
  • 1 large onion, quartered
  • LEMON SAUCE:
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1 cup cold water
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 1 to 2 drops yellow food coloring, optional
  • 1 green onion, thinly sliced

Directions

  • Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze
  • juice over chicken. Place lemon in cavity. Rub garlic over chicken;
  • sprinkle with salt and pepper.
  • Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2
  • hours or until a thermometer inserted in thickest part of thigh
  • reads 170°-175°, basting occasionally with pan juices and

2 of 2

Roasted Chicken with Lemon Sauce (continued)

Directions (continued)

  • adding carrots and onion during the last hour. Cover loosely with
  • foil if chicken browns too quickly.
  • Remove chicken from oven; tent with foil. Let stand 15 minutes before
  • carving.
  • Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in
  • water until smooth. Bring to a boil; cook and stir 2 minutes or
  • until thickened. Remove from heat. Stir in lemon juice, lemon peel
  • and food coloring if desired.
  • Serve sauce with chicken and vegetables. Sprinkle with green onion.
  • Yield: 6 servings.
Nutritional Facts: 6 ounces cooked chicken with 3/4 cup vegetables and 2 tablespoons sauce equals 640 calories, 32 g fat (9 g saturated fat), 179 mg cholesterol, 414 mg sodium, 30 g carbohydrate, 3 g fiber, 57 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.