Roast Chicken with Meyer Lemon and Shallot SauceFrom lacrenshaw 6 years ago
- 1 4 to 5 pound chicken shopping list
- 1 tablespoon kosher salt shopping list
- 2 medium Meyer OR regular (Eureka) lemons shopping list
- 2 1/2 tablespoons olive oil, divided shopping list
- 1 1/2 teaspoons dried thyme shopping list
- 1 pound shallots shopping list
- 1/2 to 3/4 cup reduced sodium OR homemade chicken broth shopping list
- 1/3 cup dry white wine shopping list
How to make it
- 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.
The Cooklacrenshaw Horsham, PA
The Rating5 people
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.
morepollymotzko in Garden Grove loved it
A perfect, easy dinner choicekarlyn255 in Ypsilanti loved it