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Spring Chicken with Shallots

by in Apr 2001
Spring Chicken with Shallots
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Yield: Makes 2 to 4 servings.

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  • 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.
Updated Wednesday, February 9th, 2005

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