Classic Roast Chicken

Name: Classic Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1 4 pound whole roasting chicken; 2 tsp unsalted butter, room temperature; 1 1/2 tsp fresh thyme, minced; 1 tsp paprika; 1 tsp ground coriander; 2 tsp extra-virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper, freshly ground; 2 clove garlic, minced; 3 shallots, peeled and halved; 3 fresh thyme leaves; 1 lemon, quartered

By Lynette !
@breezermom

This recipe produces a wonderfully moist chicken with crispy skin. The secret is the high temp in the last 15 minutes. Because of the high temp, cast iron cookware is recommended.....not required, but recommended. You may get smoke with other types of cookware, so be prepared. Adjust your cooking time if you have a bigger bird....make sure you reach a temp of 165°.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Roast

Ingredients

1

4 pound whole roasting chicken
2 tsp

unsalted butter, room temperature
1 1/2 tsp

fresh thyme, minced
1 tsp

paprika
1 tsp

ground coriander
2 tsp

extra-virgin olive oil
3/4 tsp

salt
1/4 tsp

black pepper, freshly ground
2 clove

garlic, minced
3

shallots, peeled and halved
3

fresh thyme leaves
1

lemon, quartered
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How to Make Classic Roast Chicken

Step-by-Step

Preheat oven to 350°.
Discard giblets and neck from chicken. (Save for another use if desired) 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 the loosened skin, over flesh; rub over top of the skin.
Tie ends of the legs together with cooking string. Lift the 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 if you are watching your fat intake, eat it if you just can't resist the crispy skin! Carve chicken.