Classic Roast Chicken

By VegasBartender

Be prepared to turn on your vent: The high-heat finishing may generate some smoke

David Bonom, Cooking Light

MARCH 2011

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

Details

Servings 4
Adapted from myrecipes.com

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.