Roast Chicken with Meyer Lemon Shallot Sauce

Roast Chicken with Meyer Lemon Shallot Sauce
Photo by Annabelle Breakey

Ingredients

  • ½ to 3/4 cup reduced-sodium or homemade chicken broth
  • 2 medium Meyer or regular (Eureka) lemons
  • ½ to 3/4 cup reduced-sodium or homemade chicken broth
  • 2 medium Meyer or regular (Eureka) lemons
  • 1/3 cup dry white wine
  • 2 ½ tablespoons olive oil, divided
  • 1 pound shallots
  • + 9 more ingredients
    • 1 4- to 5-lb. chicken
    • 1 tablespoon kosher salt
    • 1/3 cup dry white wine
    • 1 ½ teaspoons dried thyme
    • 1 4- to 5-lb. chicken
    • 1 tablespoon kosher salt
    • 1 ½ teaspoons dried thyme
    • 2 ½ tablespoons olive oil, divided
    • 1 pound shallots

1. Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight. 2. Preheat oven to 375°. Zest lemons. Slice 1 lemon; j...

View full recipe at My Recipes

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