Return to Content

Spring Chicken with Shallots

Spring Chicken with Shallots
0 votes, 0.00 avg. rating (0% score)
by in Apr 2001

Yield: Makes 2 to 4 servings.


  • 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
Yankee Magazine Advertising

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine
  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111