Friday, March 9, 2012

Cooking Light's Classic Roast Chicken

This roast chicken has so much flavor. I usually roast a chicken about every other week so it is nice to have a recipe to mix it up from just salt and pepper. This is a great one! It comes from Cooking Light Magazine's March 2011 issue. I did find in my oven I had to increase the cooking time so if you are unsure of your oven make sure to use a meat thermometer.

Serves: 6-8

1 (4lb) whole roasting chicken
2 tsp unsalted butter, softenend
1 1/2 tsp minced fresh thyme
1 tsp paprika
1 tsp ground coriander
2 tsp extra virgin olive oil
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
2 garlic cloves, minced
1/2 small onion, peeled and quartered
3 fresh thyme sprigs
1 lemon, quartered

1. Preheat oven to 350 degrees
2. Discard giblets from chicken. 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 of meat. Rub rest of mixture over top of skin. Tie ends of legs together with twine. Life wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack in a roasting pan. Place onion, thyme sprigs and lemon in cavity of chicken.
4. Bake at 350 degrees for one hour. Increase oven temperature to 450 degrees (do not remove chicken); bake at 450 degrees for 15 minutes or until thermometer inserted inserted in meaty part of leg registers 165 degrees. Remove chicken from oven and cover entire pan with foil. Allow chicken to rest 10 minutes. Carve chicken and eat!!

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