Roasted Chicken with Lemon Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
âOur 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. Itâs so simple to make.â âGeneva Garrison, Jacksonville, Florida 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:
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. Bake, uncovered, 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 180°, 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 peel and food coloring if desired.
5. Serve sauce with chicken and vegetables. Sprinkle with green onion. Yield: 6 servings.
|
|