Roast Chicken with Lemon and Roasted Shallot Gravy



1 whole chicken

1½ tbsp salt

Freshly ground black pepper

Zest of 2 lemons

Juice of ½ lemon

The remaining 1½  lemons quartered

1 tbsp fresh thyme, chopped

Extra virgin olive oil

500gm shallots, unpeeled

1 cup chicken stock

½ cup dry white wine

 ProCook Roast Chicken with Lemon and Roasted Shallot Gravy


Rinse the chicken inside and out then pat dry with paper towels. Gently loosen the skin of the breast and the thighs and work some of the salt under the skin. Rub the remaining salt all over the chicken and in the cavity. Chill uncovered for at least 3 hours, or overnight.


Preheat the oven to 190c/gas mark 5.


Remove the chicken from the refrigerator and let it come to room temperature.


Pat the chicken dry inside and out.  Work half of the zest under the skin, covering the breasts and thighs, and then rub the remaining zest on the outside. Rub the skin with the chopped thyme and season with pepper. Place the quartered lemons in the cavity along with the thyme sprigs, then drizzle the olive oil over the chicken and gently rub to coat all of the skin.


Place the unpeeled shallots in a roasting pan and drizzle with a little olive oil, tossing to coat. Place a rack in the pan and then place the chicken on the rack breast side up.


Place in the oven then roast for 1½ to 1¾ hours, basting with the pan juices every half an hour.

When the chicken is golden brown, and the juices run clear, remove the chicken from the oven. Set on a plate, cover loosely with foil and set aside.


Using a slotted spoon remove the roasted shallots and reserve in a bowl to let cool slightly.

Meanwhile pour the pan drippings into a measuring cup. Spoon off approximately 1 tbsp of fat, and then pour the remaining juices into a food processor or blender.


When the shallots are cool enough to handle, slice off the top and the root end then squeeze out the soft insides into the food processor or blender.

Add the white wine and the chicken stock then pulse until smooth.

Return the blended sauce to the roasting pan and cook over a medium high heat until it turns a nutty brown colour, approximately 10 minutes. Stir in 1 tbsp of the lemon juice then season with salt and pepper to taste.


Finally, carve the chicken discarding the lemon wedges and thyme then serve with the gravy and seasonal vegetables.


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