Roast Chicken with Meyer Lemon Shallot Sauce

Roast Chicken with Meyer Lemon Shallot Sauce
Photo by Annabelle Breakey

Ingredients

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