Here's a simple roasted chicken dish for all you lemon fans. It was the contest winner in the last issue of Simple & Delicious and I always figure if it won, it must be good... and I was right :) I loved the taste of the moist chicken although I don't think I will make the lemon sauce next time. It was too fancy for my family and no one but me would try it! Enjoy :)
ROASTED CHICKEN WITH LEMON SAUCE
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
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
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. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer 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. Cover and let stand for 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 for 2 minutes or until thickened. Remove from the heat. Stir in the lemon juice, lemon peel and food coloring if desired.
Serve sauce with chicken and vegetables. Sprinkle with green onion