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

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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