OMG! I thought I'd found my new favorite roasted chicken method when I came across Ina Garten's plucky lemon flavored bird on croutons, but I'm here to say this version from Sunset magazine via myrecipes.com is every bit as delicious, if not better.
Salted and left to "dry brine" for 3 hours before cooking, lemon zest and thyme are placed under the skin and in the cavity along with sliced lemons and the bird is roasted along with a whole pound of shallots.
Now I know you're thinking how much of a pain it is to prep a whole pound of shallots, but the interesting thing is the shallots go into the pan unpeeled to roast and get all caramelized for an hour kinda' like you'd roast whole bulbs of garlic and when they're done, you simply squeeze the flavorful innards into a blender along with the pan juices and wine and stock and give it all a whizz. (I actually used my immersion blender). Returned to the roasting pan to warm up, all the good brown fond is scraped off the bottom and the shallots turn into an incomparable lemon flavored sauce.
I served our chicken along side yukon gold potatoes, parsnip and carrots all roasted in a cast iron pan in the oven during the last hour the chicken was cooking, and it was fabulous but honestly I'd be inclined to mash the potatoes and parsnip together next time so the sauce is put to its best uses. I mean really, what's better than chicken with mashed potatoes and gravy?
Hit the link for the recipe and have at 'er. I only changed one thing - I didn't have any chicken stock in my pantry...I know, can you believe it...and the only wine I had was a blush, but I used a whole cup of it anyway and you know what? It was just fine, in fact it was a lovely kinda' pink tinged spoonful of bliss.