ROAST CHICKEN WITH MEYER LEMON SHALLOT SAUCE
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.
ROAST CHICKEN WITH VEGETABLES AND POTATOES
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 8
Steps:
- Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
- Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
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