The roasted garlic and shallots taste delicious with this dish. Serve with Roasted Fiddleheads and mashed potatoes or orzo.

1 2-to-2.5-kilogram (4-to-5 pound) chicken

2 tablespoons softened butter

1 teaspoon grated lemon rind

1 tablespoon lemon juice

Kosher salt and freshly ground pepper

4 shallots, peeled

2 heads garlic cut in half horizontally

1 tablespoon olive oil

Sauce:

2 tablespoons lemon juice

1 teaspoon sugar

1 cup chicken stock

2 tablespoons butter

Preheat oven to 400 F.

Tie chicken legs together. Bend wing tips under to give a better shape. Combine butter, lemon rind and lemon juice. Rub chicken with the butter. Season liberally with salt and less liberally with pepper. Place on rack over roasting pan.

Toss shallots and garlic with olive oil. Place on base of roasting pan, garlic cut side down.

Roast the chicken with the garlic and shallots for 1 hour, 15 to 30 minutes or until juices run clear. Place chicken on carving board. Remove garlic and shallots from pan and reserve. Remove fat from roasting pan, leaving any juice.

Place pan over high heat and add lemon juice and sugar. Bring to boil and boil for 1 minute or until sugar starts to turn brown. Immediately add the stock, scraping up any bits on base of pan and bring to boil. Add in any chicken juices from carving board and boil until reduced by half. Remove from heat and whisk in butter.

Carve chicken into 4 portions, coat with sauce and serve half head of garlic and 1 shallot with each portion. Squeeze out the garlic and eat with chicken. Serves 4.