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1
Preheat oven to 400 degrees.
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2
Wash chicken and dry it very thoroughly, then leave it uncovered in a cool, drafty spot as you prepare the other ingredients.
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3
Peel the shallots and cut them in half. Toss with the olive oil and a teaspoon of salt and line the bottom of a roasting pan with them. (Pan should be only slightly larger than the chicken.)
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4
In a small bowl, combine the minced herbs, lemon zest and butter and mix well.
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5
Rub the chicken cavity with salt, then stuff it with the lemons, herb sprigs and garlic. Carefully separate the skin from the chicken's breasts and thighs and smear a thin layer of the herb butter underneath the skin, covering as much surface area as possible. Generously salt the exterior of the chicken and truss it.
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6
Pour the wine over the bed of shallots, and set the chicken comfortably on top. Sprinkle the breast area with a few pinches of pimenton. Roast for about 75 minutes, basting with pan juices once or twice.
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7
Remove the chicken from the oven, take it out of the pan and let it rest on a platter for 15 minutes so the juices can settle.
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8
Meanwhile, pour the shallots and any pan juices into a food processor and make a smooth puree. Add the sherry, and salt and pepper to taste. If the gravy needs thinning, stir in a little chicken stock, any remaining juices from the chicken, some light cream or water.
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9
Carve the chicken and pass the shallot gravy on the side.
