Classic Roast Chicken

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons thyme leaves fresh minced
• 2  garlic cloves minced
• 1 teaspoon ground coriander 
• 1  optional: lemon quartered
• 2 teaspoons olive oil extra-virgin
• 1 teaspoon paprika 
• 4 pound roasting chickens whole
• 0.8 teaspoon salt 
• 3  shallots peeled halved
• 3  thyme sprigs fresh
• 2 teaspoons butter unsalted softened

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

1. Preheat oven to 35
2. Discard 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 next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken.
4. Place chicken, breast side up, on a rack; place rack in roasting pan.
5. Place shallots, thyme sprigs, and lemon in cavity of chicken.
6. Bake at 350 for 45 minutes. Increase oven temperature to 450 (do not remove chicken); bake at 450 for 15 minutes or until a thermometer inserted in meaty part of leg registers 16
7. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.