From Sunset Magazine. Their notes regarding the recipe: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other.
- Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity.
- Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.
- Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
- Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
- Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
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Eric Eryu
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The sauce is so flavorful and the chicken is so tender. I'll definitely be making this again.
Fani Khokhar
[email protected]This recipe is a great way to use up leftover chicken. I made a big batch of roasted chicken on Sunday and used the leftovers to make this dish on Monday. It was just as good as the first time I made it.
khalid Binirfan
[email protected]I'm always looking for new recipes for chicken, and this one definitely fits the bill. The chicken is moist and flavorful, and the sauce is delicious. I will definitely be making this again.
Temo ADOEV
[email protected]This recipe is a great way to add some variety to your weeknight dinner routine. The chicken is juicy and flavorful, and the sauce is a nice change of pace from the usual gravy.
Vernette Simmons
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it for my family and friends several times and everyone has loved it.
Keith Mulholland
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so tender and flavorful, and the sauce is amazing. I will definitely be making this again.
Robul Rifhat
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. I'm so glad I tried it!
Nisar Abid
[email protected]This recipe is a great way to use up leftover chicken. I made a big batch of roasted chicken on Sunday and used the leftovers to make this dish on Monday. It was just as good as the first time I made it.
Salma Abdussalaam
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always juicy and flavorful, and the sauce is to die for. I love serving it with mashed potatoes and roasted vegetables.
Mhiret H.mariam
[email protected]This recipe is a keeper! The chicken was perfectly cooked and the sauce was amazing. I served it with roasted potatoes and green beans, and it was a perfect meal.
Ana La Paz
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The sauce is so flavorful and the chicken is so tender. I'll definitely be making this again.
Ibrahim Muzza
[email protected]This recipe is easy to follow and the results are impressive. The chicken was crispy on the outside and juicy on the inside, and the sauce was delicious. I will definitely be making this again for special occasions.
Akram Qader
[email protected]I substituted regular lemons for Meyer lemons and it still turned out great. The sauce was a little less sweet, but still very flavorful. I served it over rice and it was a hit with my guests.
Kelly Sopher
[email protected]I followed the recipe exactly and the results were amazing! The chicken was perfectly cooked and the sauce was tangy and flavorful. My family loved it!
ishaq Mukhtyar
[email protected]This roast chicken recipe is a winner! The Meyer lemon-shallot sauce is incredibly flavorful and really elevates the dish. The chicken itself is juicy and tender, and the vegetables are roasted to perfection. I will definitely be making this again.