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 ½ tablespoons olive oil, divided
  • 2 medium Meyer or regular (Eureka) lemons
  • 1 pound shallots
  • 1/3 cup dry white wine
  • + 9 more ingredients
    • 2 ½ tablespoons olive oil, divided
    • 1 pound shallots
    • 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

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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