Roast Chicken with Meyer Lemon Shallot Sauce

Roast Chicken with Meyer Lemon Shallot Sauce
Photo by Annabelle Breakey


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

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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