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.
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.
Chill , uncovered , at least 3 hours and up to overnight.
Preheat oven to 375f 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.
Transfer chicken to a carving board and let rest , covered with foil.
Meanwhile , make sauce: pour pan dripping.
Ingredients
chicken, kosher salt, meyer lemons, olive oil, dried thyme, shallot, chicken broth, dry white wine