Roast chicken with Meyer lemons and shallot sauce
- Total Time
Roasted shallots are used to make an incredibly simple yet amazingly delicious sauce for a whole chicken. Serve the carved chicken and sauce on top of tender greens such as baby arugula, kale, or spinach.
cooking spray5 spray(s)
raw skinless boneless light and dark meat1 ¾ pound(s), 1 (3 1/2 pound chicken, giblets removed)
table salt¾ tsp
black pepper½ tsp
lemon(s)3 item(s), Myer or regular, halved crosswise
uncooked shallot(s)4 small, peeled
canned chicken broth¾ cup(s)
fresh parsley1 Tbsp, chopped
- 1 Preheat oven to 400°F. Spray medium roasting pan with nonstick spray.
- 2 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.
- 3 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.
- 4 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.
- 5 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