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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Classic Roast Chicken

Be prepared to turn on your vent: The high-heat finishing may generate some smoke.

Cooking Light MARCH 2011

  • Yield: 4 servings (serving size: 1 breast half or 1 leg quarter)
  • Total:1 Hour, 30 Minutes

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.

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
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Classic Roast Chicken recipe

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