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Lemon and Shallot Roast Chicken.

Lemon and Shallot Roast Chicken

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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.
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Main Course
Cuisine: American, Californian, French
Keyword: Chicken, Meyer Lemon, Roasted Chicken, Shallots
Servings: 8 Servings
Calories: 417kcal
Author: Pascale Beale

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

  1. Preheat oven to 400°F.
  2. 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.
  3. 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