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Ingredients
•
1 (1.8kg) whole roasting chicken
•
2 tsp unsalted butter, softened
•
1 1/2 tsp minced fresh thyme
•
1 tsp paprika
•
1 tsp ground coriander
•
2 tsp extra-virgin olive oil
•
3/4 tsp salt
•
1/4 tsp freshly ground black pepper
•
2 garlic cloves, minced
•
3 shallots, peeled and halved
•
3 fresh thyme sprigs
•
1 lemon, quartered
Classic Roast Chicken
Cooking time: 1h 30m – Temperature: 175°C
Method
1.
Preheat oven to 175°C.
2.
Remove giblets and neck from
chicken. Starting at neck cavity,
loosen skin from breasts and
drumsticks by inserting fingers,
gently pushing between skin and
meat.
3.
Combine butter and the remaining
ingredients in a small bowl. Rub
mixture under loosened skin and
over flesh. Rub over top skin. Tie
ends of legs together with twine. Lift
wing tips up and over back; tuck
under chicken. Place chicken, breast
side up, on a rack; place rack in
roasting pan. Place shallots, thyme
sprigs and lemon in cavity of
chicken.
4.
Bake at 175°C for 45 minutes.
Increase oven temperature to 230°C
(do not remove chicken). Bake at
230°C for 15 minutes or until a
thermometer inserted in meaty part
of leg registers 75°C. Remove
chicken from pan; let it rest for 10
minutes. Remove skin. Carve
chicken.
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