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.

Reviews & Comments 2

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    " It was excellent "
    pollymotzko ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    karlyn255 ate it and said...
    A perfect, easy dinner choice
    Was this review helpful? Yes Flag

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