Lemon and Shallot Roast Chicken
This dish is a celebration in one pan, including little packages—whole baked shallots—to open and discover the delicacies inside. The lemon flesh can be eaten whole, even a little of the skin if you like; it will add a tangy punch to the dish.
Lemon and Shallot Roast Chicken
A simple one-pan roast chicken with Meyer lemons and whole baked shallots that turn soft and jammy in the oven. The citrus and herbs infuse the chicken with bright, aromatic flavor.
Ingredients
- 8 chicken leg quarters
- 8 Meyer lemons, cut into sixths
- 16 shallots, outer papery layers removed and left unpeeled
- Olive oil, extra virgin
- 2 tablespoons herbes de Provence
- Coarse sea salt
- Black pepper
Instructions
- Preheat oven to 400°F.
- Place the chicken legs, lemon pieces, and shallots in a large, shallow ovenproof dish, or on a sheet pan. Drizzle olive oil over the chicken, turning it once or twice to ensure it is well coated. Scatter the herbes de Provence, 3 or 4 pinches of salt, and 6–7 grinds of pepper over the chicken, shallots and lemons. Roast for 1 hour.
- Serve with the whole shallots and pieces of lemon, spooning up any jammy pan juices. To eat the shallots, cut them in half and squeeze out the tender inner part. Serve with little potatoes and wilted greens.
Nutrition
Calories: 417kcal | Carbohydrates: 19g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 120mg | Potassium: 620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 62mg | Calcium: 77mg | Iron: 3mg
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
