Roasted Chicken with Lemon Sauce
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
YIELD: 6 servings.
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
Ingredients
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1 roasting chicken (6 to 7 pounds)
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1 medium lemon
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1 garlic clove, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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6 medium carrots, cut into chunks
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1 large onion, quartered
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LEMON SAUCE:
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1/2 cup sugar
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4-1/2 teaspoons cornstarch
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1 cup cold water
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2 tablespoons lemon juice
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2 tablespoons grated lemon zest
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1 to 2 drops yellow food coloring, optional
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1 green onion, sliced
Directions
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1.
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.
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2.
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 adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly.
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3.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
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4.
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 zest and food coloring if desired.
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5.
Serve sauce with chicken and vegetables. Sprinkle with green onion.
Nutrition Facts
1 each: 640 calories, 32g fat (9g saturated fat), 179mg cholesterol, 414mg sodium, 30g carbohydrate (21g sugars, 3g fiber), 57g protein.
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