Author Adapted by Pam - For the Love of Cooking / Original by My Recipes
Equipment
Large cast iron skillet
Ingredients
8-10small shallots, peeled & halved lengthwise
1tbspbutter
2tspolive oil
2-3cloves of garlic, minced
1½tspfresh thyme leaves, chopped
1tsppaprika
1tspground coriander
¾tsp kosher salt
¼tspfreshly cracked black pepper
4lbchicken
½lemon, cut into wedges
3fresh 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.