Roast Chicken with Meyer Lemon Shallot Sauce
Elevate your dinner game with this succulent Roast Chicken with Meyer Lemon Shallot Sauce, a dish that marries crisp, golden skin with vibrant, citrus-infused flavors. The tender whole chicken is roasted to perfection with garlic, fresh thyme, and the aromatic zest of Meyer lemons, while sweet, caramelized shallots are transformed into a luscious pan sauce. A touch of butter and a splash of chicken broth meld the flavors into a silky finish, perfect for drizzling over each juicy slice. This one-pan masterpiece is not only visually stunning but also easy to prepare, making it ideal for weeknight dinners or special gatherings. Serve with roasted vegetables or crusty bread to soak up every drop of the tangy, savory sauce. Searching for the perfect roast chicken recipe? This is your go-to for a flavorful and unforgettable meal.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 4 units Garlic cloves, minced
- 2 units Meyer lemons
- 6 units Fresh thyme sprigs
- 4 units Shallots, thinly sliced
- 0.5 cups Chicken broth
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting rack set inside a large roasting pan.
Rub 2 tablespoons of olive oil all over the chicken, including under the skin of the breast if possible. Season the chicken thoroughly with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
Stuff the chicken cavity with 1 sliced Meyer lemon, 3 thyme sprigs, and minced garlic.
Tuck the chicken’s wings under its body and tie the legs together with kitchen twine to ensure even cooking.
Scatter the shallots around the chicken in the pan and drizzle them with the remaining 1 tablespoon of olive oil.
Roast the chicken in the preheated oven for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 60-70 minutes, or until the internal temperature in the thickest part of the thigh reads 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
While the chicken rests, place the roasting pan with the shallots on the stovetop over medium heat. Add the chicken broth to deglaze the pan, scraping up any browned bits.
Squeeze the juice of the remaining Meyer lemon into the pan and stir in the butter to create a smooth sauce.
Strain the sauce if desired, then pour it into a serving dish or gravy boat.
Carve the chicken and serve it with the Meyer lemon shallot sauce drizzled over top.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
