• 2425d9218de72e79cfe645e199d8e89f

Classic Roast Chicken

Cooking Light. March 2011. Calories 278; Fat 13.6g (sat 4.1g, mono 5.7g, poly 2.5g); Protein 35.7g; Carb 0.9g; Fiber 0.3g; Chol 111mg; Iron 1.9mg; Sodium 563mg; Calc 23mg

Prep
Cook
Serves 4people
Ingredients
1
(4 lb) whole roasting chicken
2
tsp unsalted butter, softened
1 1/2
tsp minced fresh thyme
1
tsp paprika
1
tsp ground coriander
2
tsp extra-virgin olive oil
1/4
tsp salt
1/4
tsp 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 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.
5.
NOTE: Allow the chicken to stand at least 10 minutes before you slice it so the juices redistribute throughout the meat.

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