Roast Chicken with Meyer Lemon Shallot Sauce

Name: Roast Chicken with Meyer Lemon Shallot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms chicken; 2 teaspoons dried thyme; 79 milliliters dry white wine; 1 Tbsp kosher salt; 2 mediums Meyer or regular (Eureka) lemons; 118 milliliters reduced-sodium or homemade chicken broth; 3 Tbsps olive oil, divided; 454 grams shallots

Roast Chicken with Meyer Lemon Shallot Sauce might be just the main course you are searching for. This recipe serves 8. One serving contains 586 calories, 44g of protein, and 39g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of chicken, kosher salt, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

Ingredients you will need

Whole Chicken

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Preheat oven to 37

Equipment you will use

Oven

Zest lemons. Slice 1 lemon; juice half of the other.

Ingredients you will need

Lemon

Juice

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 tbsp. olive oil and the thyme. Put lemon slices in cavity.

Ingredients you will need

Olive Oil

Whole Chicken

Lemon

Thyme

Dry Seasoning Rub

Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up.

Ingredients you will need

Shallot

Whole Chicken

Equipment you will use

Roasting Pan

Add shallots to pan and drizzle with remaining 1 1/2 tbsp. olive oil, turning them to coat.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

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.

Ingredients you will need

Roasted Chicken

Chicken Leg

Shallot

Whole Chicken

Equipment you will use

Roasting Pan

Transfer chicken to a carving board and let rest, covered with foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender.

Ingredients you will need

Shallot

Equipment you will use

Measuring Cup

Blender

Frying Pan

Pour off all but about 1 tbsp. fat from pan drippings and add drippings to blender.

Equipment you will use

Blender

Frying Pan

Add 1/2 cup broth and the wine and pulse until smooth.

Ingredients you will need

Broth

Wine

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 tbsp. reserved Meyer lemon juice, or more to taste.

Ingredients you will need

Meyer Lemon Juice