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Classic Roast Chicken

Photo: John Autry; Styling: Cindy Barr
Total time 1 hr, 30 mins
Yield

4 servings (serving size: 1 breast half or 1 leg quarter)

A classic roasted chicken served with greens and your favorite side makes a delicious and healthy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.

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

Nutrition Information

  • calories 278
  • fat 13.6 g
  • satfat 4.1 g
  • monofat 5.7 g
  • polyfat 2.5 g
  • protein 35.7 g
  • carbohydrate 0.9 g
  • fiber 0.3 g
  • cholesterol 111 mg
  • iron 1.9 mg
  • sodium 563 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°.

    Classic Roast Chicken
    Photo: John Autry; Styling: Cindy Barr
  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.