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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°.

  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.