Spring Chicken with Shallots


1 whole fresh chicken (2 to 3 pounds)
2 teaspoons minced shallots
1 large clove garlic, minced
1 tablespoon dried herb of your choice (consider tarragon, basil, or savory)
2 teaspoons fresh lemon juice
2 tablespoons olive oil
salt and pepper


Preheat oven to 375 degrees F. Rinse chicken, inside and out, and pat dry. Combine all ingredients (except the bird) in a small bowl and blend. Separate the skin from the chicken as much as possible and smear half the olive oil mixture under the skin. Place the bird in a roasting pan on a rack and drizzle with remaining mixture. Roast for 1 hour or until juices run clear.


Makes 2 to 4 servings.

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