the lemon and herbs bring a delicious flavor to the chicken.
Roast Chicken with Meyer Lemon Shallot Sauce
donna44herman Posted: 07/12/10
AmyTich Posted: 09/19/10
The sauce for this chicken is amazing! I was out of white wine so I just doubled the chicken broth--can't imagine how fabulous it must be with the wine! I also put halved red potatoes into the roasting pan with about 1 hour left and they tasted great with the chicken & gravy.
JennySmith Posted: 08/06/09
The chicken was very moist and delicious and enjoyed by all. I would make this dish again, but I think it is much more work than I would ordinarily do for an evening meal. I didn't make any changes or substitutions, although I did do a portion of the meal with different equipment. I did not use an actual roasting pan, but a glass dish. I didn't have a baster, so I half-heartedly spoon-basted, but it probably didn't even need that, it was so moist. I served the chicken with fruit (cantaloupe & pineapple), and roasted potatoes.
sml1979 Posted: 12/13/10
I came across this recipe while searching for just about anything that used meyer lemons. I had been given a sackful by a friend and was anxious to use them up. I was cautious since I had never roasted a chicken before but found this recipe to be really easy to prepare. I didn't alter a thing in it except I used a smaller chicken (it was organic). I served it with maple glazed baby carrots, roasted brocollini with garlic and rolls. It felt very Thanksgiving-ey :) Definitely will make again!
edeangelo54 Posted: 01/04/11
The sauce was amazing. I did a little over a pound of shallots (love that you don't have to peel them). I did 3/4c. chicken broth and the juice of a whole small lemon, probably 1.5 TBSP. I made orzo pasta and shredded the cooked chicken over the pasta and used the sauce as a pasta sauce. The sauce was so amazing it seemed a shame to not use it all.
myrecipestest Posted: 04/27/11new york, NY
WendyCole Posted: 01/03/13
This tastes absolutely amazing ! I made a few modifications though (can't help it, I'm a tinker-er with recipes). I didn't want to open a whole container of chicken stock just for 1/2 cup so I added some water, celery flakes and a bay leaf to the pan and made my own. I also added one garlic clove along with the shallots. (Now there's something to baste with too!) I skimmed off the fat, removed the bay leaf, and put it all in the blender. I added about a tbsp of (real) butter to the pan with the stock to cook it off. (Yah, yah, I know, it's Cooking Light but everything's a little bit better with butter). Served with steamed green beans. Lots of left over meat after picking the chicken.
laurasue90 Posted: 03/10/13
when i made this, the chicken came out fine, but the sauce did not. I cooked the shallots with the chicken for an hour, took them and out and blended them with the stock and the wine. the outcome looked like watery mashed potatoes. When i tried heating this mixture in a saucepan, it just started boiling and reduced down even more to a thicker paste, and it never turned darker brown, rather it stayed sort of cream colored, and the texture of the substance definitely could not fit through a fine strainer. Did i do something wrong?
ash12203 Posted: 01/26/13
Easy, elegant and delicious.