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Classic Roast Chicken

This classic roast chicken is easy to throw together, makes the most tender & juicy chicken, and is always a crowd-pleaser.

Classic Roast Chicken

We’ve had cold & rainy weather around here lately which always has me craving 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

How to Make a Classic Roast Chicken

Preheat the oven to 350 degrees.

Peel the shallots and 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. Allow them to steep for a few minutes then easily cut and remove 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 loosened skin, over the flesh, and also on top of the skin over the entire bird. Tie end legs 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. Add the lemon wedges and thyme sprigs into the cavity of the chicken.

Classic Roast Chicken

Place into the oven and bake at 350 degrees for 45 minutes. Increase the oven temperature to 450 degrees (do not remove the chicken); bake 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.

Classic Roast Chicken

Classic Roast Chicken

Classic Roast Chicken

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main
Cuisine: American
Servings: 4 - 6
Author: Adapted by Pam - For the Love of Cooking / Original by My Recipes

Ingredients

  • 8-10 small shallots, peeled & halved lengthwise
  • 1 tbsp butter
  • 2 tsp olive oil
  • 2-3 cloves of garlic, minced
  • 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 and 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. Allow them to steep for a few minutes then easily cut and remove 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 loosened skin, over the flesh, and also on top of the skin over the entire bird.
  • Tie end legs 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. Add the lemon wedges and thyme sprigs into the cavity of the chicken. 
  • 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. 
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4 Comments

  1. 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.

  2. 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