Classic Roast Chicken
This comforting, delicious classic roast chicken is flavorful & juicy, with caramelized, sweetened shallots, easy to make, and always a crowd-pleaser.
We’ve had cold, rainy weather around here lately, which makes me crave comfort food. My idea of comfort food is a classic roast chicken with shallots, creamy mashed potatoes, gravy, and roasted veggies. I adapted the recipe from My Recipes by roasting the chicken on top of a bunch of small shallots because I had them on hand, and they turned out SO tender and delicious. This recipe is a keeper, and I’ll be making it again soon.
Classic Roast Chicken
Ingredients
- 8-10 small shallots, peeled & halved lengthwise
- 1 tbsp butter
- 2 tsp olive oil
- 2-3 cloves of garlic, minced
- 1½ tsp fresh thyme leaves, chopped
- 1 tsp paprika
- 1 tsp ground coriander
- ¾ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 4 lb. chicken
- ½ lemon, cut into wedges
- 3 fresh thyme sprigs
How to Make a Classic Roast Chicken:
Preheat the oven to 350 degrees.
Peel the shallots, then cut them in half lengthwise, then place them in a large cast-iron skillet. Side Note: To peel the shallots easily, place them in a small bowl and cover them with boiling water. Let them steep for a few minutes, then cut and discard the skins.
Combine the butter, olive oil, garlic, fresh thyme, paprika, coriander, salt, and freshly cracked black pepper in a small bowl. Mix well.
Discard any giblets from the chicken. Very carefully loosen the skin from the breasts by inserting fingers gently under the skin.
Rub the butter/seasoning mixture under the loosened skin, over the flesh, and also on top of the skin over the entire bird.
Add the lemon wedges and thyme sprigs to the cavity.
Tie the leg ends together with twine. Lift wing tips up and over the back, tuck them under the chicken, and place the bird on top of the shallots in the cast-iron skillet.
Roast for 45 minutes.
Increase the oven temperature to 450 degrees (do not remove the chicken), and roast for 15 minutes, or until a meat thermometer inserted into the thickest part of the leg registers 165 degrees.
Remove from the oven and allow the chicken to rest for 10 minutes before carving. Enjoy.
Ingredients
- 8-10 small shallots, peeled & halved lengthwise
- 1 tbsp butter
- 2 tsp olive oil
- 2-3 cloves of garlic, minced
- 1½ tsp fresh thyme leaves, chopped
- 1 tsp paprika
- 1 tsp ground coriander
- ¾ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 4 lb. chicken
- ½ lemon, cut into wedges
- 3 fresh thyme sprigs
Instructions
- Preheat the oven to 350 degrees.
- Peel the shallots, cut them in half lengthwise, then place them in a large cast-iron skillet. Side Note: To peel the shallots easily, place them in a small bowl and cover them with boiling water. Let them steep for a few minutes, then cut and discard the skins.
- Combine the butter, olive oil, garlic, fresh thyme, paprika, coriander, salt, and freshly cracked black pepper in a small bowl. Mix well.
- Discard any giblets from the chicken. Very carefully, loosen the skin from the breasts by inserting your fingers under the skin.
- Rub the butter/seasoning mixture under the loosened skin, over the flesh, and on top of the skin over the entire bird.
- Add the lemon wedges and thyme sprigs into the cavity.
- Tie the legs together with twine. Lift the wing tips up and over the back; tuck them under the chicken and place the bird on top of the shallots in the cast-iron skillet.
- Place into the oven and roast at 350 degrees for 45 minutes.
- Increase the oven temperature to 450 degrees (do not remove the chicken); roast at 450 degrees for 15 minutes, or until a meat thermometer inserted in the thickest part of the leg registers 165 degrees.
- Remove from the oven and allow the chicken to rest for 10 minutes before carving. Enjoy.
That’s a beautifully roasted bird!
One of my favorites and your recipe looks delicious.
Another great looking roasted chicken with good sounds herbs and spices. I believe you roast more chickens each year than we’ve done in our lives, but I am doing more lately.
Not too sure what we will be having for Christmas this year, bird flu has put a stop to almost everything!
Hope you do not have the same problem, cheers Diane
I made this recipe last night and it was absolutely delicious! The chicken was juicy and tender, and the skin was crispy and flavorful. I’ll definitely be making this again.
Rohit,
I’m so happy you enjoyed this recipe! Thank you for taking the time to let me know.
-Pam
Delighted reader here! Tried the Classic Roast Chicken recipe, and my kitchen is now a theater of applause for this culinary masterpiece. The shallots added a touch of magic, turning the chicken into a symphony of flavors. I’m seriously considering making this my new comfort food anthem—move over, rainy days! Pro tip: It’s not just food; it’s an experience.
Mizi,
Thanks for the coolest comment ever–You have a way with words. I’m so glad you loved this chicken. Thanks for taking the time to let me know.
-Pam