Roast Chicken with Meyer Lemon Shallot Sauce

Roast Chicken with Meyer Lemon Shallot Sauce
Photo by Annabelle Breakey

Ingredients

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

View full recipe at My Recipes

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