Classic Roast Chicken

Photo: John Autry; Styling: Cindy Barr
Be prepared to turn on your vent: The high-heat finishing may generate some smoke.

Yield:

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

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional 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

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

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.

Note:

David Bonom,

March 2011