Classic Roast Chicken

Name: Classic Roast Chicken
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

12 ingredients

4 steps

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

Directions

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.