Classic Roast Chicken
Be prepared to turn on your vent: The high-heat finishing may generate some smoke
David Bonom, Cooking Light
MARCH 2011
- 4
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.