Classic Roast Chicken

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YIELD: 4 servings (serving size: 1 breast half or 1 leg quarter)
TOTAL:1 HOURS, 30 MINUTES

Amount per serving
Calories: 278
Fat: 13.6g
Saturated fat: 4.1g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.5g
Protein: 35.7g
Carbohydrate: 0.9g
Fiber: 0.3g
Cholesterol: 111mg
Iron: 1.9mg
Sodium: 563mg
Calcium: 23mg

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Ingredients

  • 1 (4-pound) whole roasting chicken
  • 2 teaspoons unsalted butter, softened
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 shallots, peeled and halved
  • 3 fresh thyme sprigs
  • 1 lemon, quartered

Preparation

Step 1

1. Preheat oven to 350°.
2. Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
4. Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken

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