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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 13.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 35.7g
  • Carbohydrate: 0.9g
  • Fiber: 0.3g
  • Cholesterol: 111mg
  • Iron: 1.9mg
  • Sodium: 563mg
  • Calcium: 23mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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