Lemon and Herb Roasted Chicken with Garlic and Shallot Sauce

Ingredients:

For the Roasted Chicken:

1 whole chicken (about 4 lbs)
1 tbsp olive oil
1 lemon, quartered
4 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and freshly cracked black pepper

For the Garlic and Shallot Sauce:

2 tbsp unsalted butter
2 tbsp olive oil
2 shallots, finely chopped
3 cloves garlic, minced
1/2 cup chicken broth (preferably low-sodium)
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped (optional)
Salt and freshly cracked black pepper, to taste

Instructions:

Roast the Chicken:

Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels to ensure crispy skin. Rub the entire chicken with olive oil, and season generously with salt and pepper.
Stuff the chicken cavity with the quarter lemon, smashed garlic cloves, and fresh herbs (thyme and rosemary). This will infuse the chicken with aromatics as it roasts.
Place the chicken breast-side up on a roasting rack in a roasting pan.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken halfway through the roasting time for extra flavor.

Make the Garlic and Shallot Sauce:

Once the chicken is done, remove it from the roasting pan and set it aside to rest, covered loosely with aluminum foil.
Pour off any excess fat from the roasting pan, leaving about 1 tablespoon of drippings. Place the pan on the stovetop over medium heat.
Add olive oil and butter to the pan. Once the butter is melted, add the chopped shallots and sauté for about 2-3 minutes until softened and translucent.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce slightly and thicken the sauce.
Stir in the lemon juice and adjust seasoning with salt and pepper to taste. If you'd like, add fresh parsley for a burst of color and flavor.

Serve:

Carve the roasted chicken and plate it.
Spoon the garlic and shallot sauce over the chicken, ensuring some of the sauce goes over the crispy skin for extra flavor.
Garnish with fresh herbs like rosemary or thyme for a lovely finishing touch.