Recipe

Roast Chicken With Meyer Lemon And Shallot Sauce Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 8 months, 3 weeks ago From myrecipes, this dish originally appeared in the April, 2008 issue of Sunset. Be aware that the 1 cup of gravy resulting from this recipe may not be enough for your dinner! Prep:180m Cook:120m Servings:6	Lacrenshaw
	chicken lemons oliveoil thyme shallots broth

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Ingredients

1 4 to 5 pound chicken

1 tablespoon kosher salt

2 medium Meyer OR regular (Eureka) lemons

2 1/2 tablespoons olive oil, divided

1 1/2 teaspoons dried thyme

1 pound shallots

1/2 to 3/4 cup reduced sodium OR homemade chicken broth

1/3 cup dry white wine

Directions

Rinse chicken inside and out and pat dry with paper towels.

Loosen skin of breast and thighs and work some salt under the skin.

Rub remaining salt all over chicken and in cavity.

Chill, uncovered, at least 3 hours and up to overnight.

Preheat oven to 375 degrees F.

Zest lemons.

Slice 1 lemon.

Juice half of the second lemon.

Pat chicken dry, inside and out.

Rub zest under as much of the skin as possible.

Rub remaining zest inside cavity.

Rub chicken all over with 1 tablespoon olive oil and the thyme.

Put lemon slices in cavity.

Set a V-shaped rack in a heavy roasting pan large enough to hold the shallots.

Put chicken in rack, breast side up.

Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning to coat shallots.

Roast chicken, basting every 30 minutes until chicken leg moves easily and skin is brown and crisp, about 1 1/2 to 1 3/4 hours, removing shallots after 1 hour of roasting time.

Set aside shallots.

Tip chicken so juices from cavity pour into roasting pan.

Transfer chicken to a carving board, cover with foil and let rest.

Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip.

Trim tops from shallots and squeeze soft insides into a blender.

Pour off all but about 1 tablespoon fat from drippings.

Add drippings to blender.

Add 1/2 cup broth and wine and pulse until smooth.

Pour sauce into roasting pan.

Cook, scraping up brown bits and adding more broth if required until sauce turns a nutty brown, about 10 minutes.

Stir in 1 tablespoon reserved lemon juice OR more to taste.

Pour sauce through a fine strainer into a serving bowl.

Carve chicken, discarding lemon slices.

Serve with sauce.

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Comments

karlyn255 8 months, 3 weeks ago said:
A perfect, easy dinner choice

pollymotzko 8 months, 1 week ago said:
I love this recipe! It is easy but the flavors are so so good! It reminds me of the style of cooking of Provence. I will have to get me some lemons!
One of these days I would love to get a lemon tree!
In CA they would do really well too.

Keep on sharing great recipes!

Polly Motzko

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