Ingredients for Roast Chicken With Meyer Lemon Shallot Sauce
- 1 (3 to 4 pound) whole chicken
- 2 tablespoons kosher salt
- 2 Meyer lemons
- 2 1/2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 pound shallots
- 1/2 cup chicken broth
- 1/4 cup dry white wine
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How to Make Roast Chicken With Meyer Lemon Shallot Sauce
- Rinse the chicken inside and out and pat it completely dry with paper towels.
- Gently loosen the skin from the breast and thighs. Sprinkle 1 tablespoon of kosher salt under the loosened skin.
- Rub the remaining 1 tablespoon of kosher salt all over the chicken and into the cavity.
- Refrigerate the chicken, uncovered, for at least 3 hours or up to overnight.
- Preheat oven to 375°F (190°C). Zest 2 Meyer lemons, reserving the zest.
- Thinly slice 1 Meyer lemon. Juice 1/2 of the remaining Meyer lemon (reserve 1 tablespoon of juice).
- Pat the chicken dry again, inside and out.
- Rub the lemon zest under as much of the skin as possible and rub any remaining zest inside the cavity.
- Drizzle 1 tablespoon of olive oil over the chicken and rub it all over, along with 1 teaspoon of fresh thyme leaves.
- Place the lemon slices inside the chicken cavity.
- Set a V-shaped roasting rack inside a heavy roasting pan large enough to hold 1 pound of shallots.
- Place the chicken on the rack, breast side up.
- Add 1 pound of shallots to the pan and drizzle with the remaining 1 1/2 tablespoons of olive oil. Toss to coat.
- Roast the chicken for 1 1/2 to 1 3/4 hours, basting every 30 minutes, until the leg moves easily and the skin is golden brown and crisp.
- Remove the chicken from the oven and transfer it to a carving board. Tent loosely with foil and let rest for at least 15 minutes.
- While the chicken rests, prepare the sauce: Pour the pan drippings into a measuring cup.
- Trim the tops from the roasted shallots and squeeze the soft insides into a blender.
- Skim off all but about 1 tablespoon of fat from the pan drippings. Add the drippings to the blender.
- Add 1/2 cup of chicken broth and 1/4 cup of dry white wine to the blender. Pulse until smooth.
- Pour the sauce into the roasting pan. Cook over medium-high heat on your largest burner, scraping up brown bits and adding more broth if needed for a thinner consistency, until the sauce turns a nutty brown (about 10 minutes).
- Stir in the reserved 1 tablespoon of Meyer lemon juice (or more, to taste).
- Strain the sauce through a fine-mesh sieve into a serving bowl.
- Carve the chicken, discarding the lemon slices.
- Serve the chicken immediately with the Meyer lemon shallot sauce.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
0g
Fat
69g
Carbs
4g
