Roast chicken with Meyer lemons and shallot sauce
Raw skinless boneless light and dark meat chicken
1¾ pound(s), 1 (3 1/2 pound chicken, giblets removed)
3 item(s), Myer or regular, halved crosswise
4 small, peeled
Canned chicken broth
1 Tbsp, chopped
- Preheat oven to 400°F. Spray medium roasting pan with nonstick spray.
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Tuck wings under chicken and tie legs together with kitchen string. Place chicken in roasting pan, breast side up. Place lemon halves in roasting pan, cut side down. Scatter shallots around chicken.
- Roast chicken 30 minutes; add broth to pan. Continue roasting until instant-read thermometer inserted into thigh registers 165°F, about 30 minutes longer. Transfer chicken to cutting board and let stand 10 minutes.
- To make sauce, when cool enough to handle, coarsely chop shallots. Transfer shallots to mini–food processor. Skim off fat from pan juices. Add pan juices and remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to food processor; pulse until sauce is smooth.
- Carve chicken and divide among 6 plates. Sprinkle with parsley. Serve with sauce and lemon halves. Remove skin before eating.
- Serving size: 1/6 of chicken, 1 lemon half, and 2 tablespoons sauce