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

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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