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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be prepared to turn on your vent: The high-heat finishing may generate some smoke. 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.
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