Lemon and Shallot Roast Chicken

Name: Lemon and Shallot Roast Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 8 whole chicken legs; 6-8 lemons (Meyer if possible) — cut into sixths; 16 shallots — any extra papery layers removed but essentially left unpeeled; Extra virgin olive oil; 2 tablespoons Herbes de Provence; Coarse sea salt; Black pepper

By Pascale Beale

Updated July 2026

ChickenLemonMain CourseMediterranean

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Photography by Pascale's Kitchen Studio

Total Time 1 hour 15 minutes

Difficulty Easy

Prep Time 15 minutes

Cook Time 1 hour

This dish is a celebration in one pan, including little packages (whole baked shallots) to open and discover the delicacies inside. The lemon flesh can be eaten whole, even a little of the skin if you like. It will add a tangy punch to the dish.

Preparation

1
Preheat the oven to 400 degrees.
2
Place the chicken legs, lemon pieces, and shallots in a large, shallow oven-proof dish, or on a sheet pan. Drizzle olive oil over the chicken, turning it once or twice to make sure it is well coated. Scatter the Herbes de Provence, 3 or 4 pinches of salt, and 6-7 grinds of pepper over the chicken, shallots, and lemons. Roast for 1 hour.
3
Serve with the whole shallots and pieces of lemon, spooning up any of the jammy pan juices. To eat the shallots, cut them in half and squeeze out the tender inner part. This is delicious served with little potatoes and wilted greens.

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Lemon and Shallot Roast Chicken

Preparation

From Pascale's Kitchen Shop

Flavour—Savouring The Seasons: Recipes From The Market Table

Herbes de Provence

Lemon Olive Oil

Letters from the Market Table