Roast Chicken with Meyer Lemon Shallot Sauce

Very moist and flavorful chicken (a nice subtle lemon flavor - really just perfect) with relatively little effort. The chicken has some salt rubbed between the skin and breast/thigh meat, and then allowed to rest at least 3 hrs. Mine sat for 2 days. Then lemon zest is added to the salt (under the skin), lemon sliced fill the cavety, and the chicken is roasted on a bed of unpeeled shallots (1 lb). After an hour of cooking, the shallots are removed, and the chicken continues to roast.

A sauce is prepared by squeezing the cooked shallots out of their skins, blending with pan drippings (degreased), broth, and white wine.

This recipe prepared too much sauce, we would have been happy with half the amount. But other than that, it was great.

Gifted with Meyer Lemons, and not wanting to prepare only desserts, I selected this recipe. Utah finally got a Trader Joe's store, and in its second day of being open, this lonely chicken was almost the one thing remaining in the store. I'm happy that these random actions led me to having all the ingredients.