4 servings (serving size: 1 breast half or 1 leg quarter)
Photo: John Autry; Styling: Cindy Barr
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
Really good. I have never roasted an entire chicken before so this was a good one to start with. I used rosemary instead of thyme, an onion instead of the shallots, and scattered cut up carrots and potatoes underneath the roasting rack. YUM! And really juicy. I cooked it for about 20 minutes longer than the recipe states (yes, I do have an oven thermometer) and it was only at 160, but the juices were clear and the leg was loose in the socket, so I figured it was done enough. I don't see a need to try any other recipe, except to change up the seasonings as needed. HIghly recommended.
Very nice. I thought it was going to burn (indeed, open some windows and have the fan open because your fire alarm will think so too!) but it came out perfect.
Oh yeah, and the meat thermometer is essential -- the bird was 4 lbs. and took 30 minutes more than the stated time to finish (at least for me!)
Make this roast chicken all the time. Love the crisp the skin gets with the last 15 minute high heat. I use my cast iron skillet and there is no smoke with last high heat cooking. The spice combo is perfect. Awesome recipe!