Roast Chicken with Meyer Lemon Shallot Sauce

Ingredients

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

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