Ingredients
1 roasting chicken (6 to 7 pounds)1 medium lemon1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon pepper6 medium carrots, cut into chunks1 large onion, quarteredLEMON SAUCE:1/2 cup sugar4-1/2 teaspoons cornstarch1 cup cold water2 tablespoons lemon juice2 tablespoons grated lemon zest1 to 2 drops yellow food coloring, optional1 green onion, sliced
Preparation
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 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 zest and food coloring if desired.
Serve sauce with chicken and vegetables. Sprinkle with green onion.
