Ingredients
Scale
- 1 (4-pound) whole roasting chicken
- 2 teaspoons unsalted butter
- 1 ½ teaspoon fresh thyme (minced)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 2 teaspoons extra-virgin olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper (ground)
- 2 garlic cloves (minced)
- 3 shallots (peeled and halved)
- 3 fresh thyme sprigs
- 1 lemon, quartered
Instructions
- Preheat your oven to 350 degrees Fahrenheit. By entering fingers into the neck cavity and gently pulling between skin and meat, loosen the skin from the breasts and drumsticks.
- Rub the mixture under the loose skin, over the flesh, and on top of the skin. Tuck under bird by lifting wing tips up and over back. Place the rack in the roasting pan with the bird, breast side up.
- 45 minutes at 350°F Preheat the oven to 450°F (do not remove the chicken); bake for 15 minutes, or until a thermometer inserted into the meaty section of the leg reads 165°F.
- Chicken’s nutritional value, both to the dish and one’s health, cannot be emphasized. Cooking a 4-pound chicken is now as simple as you can see from reading this article. You should be able to cook this recipe in no time if you follow the instructions we’ve provided.