Menu
Lemon-Roasted Chicken Lemon-Roasted Chicken
Chicken with Lemon Sauce Chicken with Lemon Sauce
Lemon & Sage Roasted Chicken Lemon & Sage Roasted Chicken
Lemon & Thyme Roasted Chicken Lemon & Thyme Roasted Chicken
Roasted Chicken Roasted Chicken
Chicken with Lemon-Caper Sauce Chicken with Lemon-Caper Sauce
Lemony Roasted Chicken and Potatoes Lemony Roasted Chicken and Potatoes
Roasted Chicken with Garlic-Sherry Sauce Roasted Chicken with Garlic-Sherry Sauce
Honey-Lime Roasted Chicken Honey-Lime Roasted Chicken
Lemon Barbecued Chicken Lemon Barbecued Chicken
Lemon-Roasted Chicken with Olive Couscous Lemon-Roasted Chicken with Olive Couscous
Skillet-Roasted Lemon Chicken with Potatoes Skillet-Roasted Lemon Chicken with Potatoes
Grilled Lemon Chicken Grilled Lemon Chicken
Baked Lemon Chicken Baked Lemon Chicken
Mediterranean Baked Chicken with Lemon Mediterranean Baked Chicken with Lemon
Roasted Lime Chicken Roasted Lime Chicken
Citrus-Mustard Roasted Chicken Citrus-Mustard Roasted Chicken
Roasted Chicken with Veggies Roasted Chicken with Veggies
Lemon Chicken with Gravy Lemon Chicken with Gravy
Citrus-Herb Roast Chicken Citrus-Herb Roast Chicken

Roasted Chicken with Lemon Sauce

5 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 2 hours + standing

Makes

6 servings

Updated: Mar. 11, 2022
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
Roasted Chicken with Lemon Sauce
Roasted Chicken with Lemon Sauce Recipe photo by Taste of Home
Next Recipe

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 zest
  • 1 to 2 drops yellow food coloring, optional
  • 1 green onion, sliced

Directions

  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.
  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.
  3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
  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.
  5. Serve sauce with chicken and vegetables. Sprinkle with green onion.

Can you freeze Roasted Chicken with Lemon Sauce?

Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts

1 each: 640 calories, 32g fat (9g saturated fat), 179mg cholesterol, 414mg sodium, 30g carbohydrate (21g sugars, 3g fiber), 57g protein.