Dinner Poultry Dishes Chicken Main Course Roast Chicken Savory MSG Roast Chicken Be the first to rate & review! The key to this umami-rich chicken from cookbook author Justin Chapple is flavor-boosting MSG. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on January 5, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Active Time: 15 mins Total Time: 2 hrs 40 mins Yield: 4 servings MSG essentially intensifies the chicken flavor, resulting in a roast chicken that somehow tastes even more like chicken than if prepared without it. Thyme, crushed coriander seeds, and granulated garlic perfume the chicken while also offering a delicate crunchy coating. Frequently asked questions What is the difference between garlic powder and granulated garlic? Be sure to use granulated garlic, not garlic powder, in this recipe. Granulated garlic has a coarse granule size compared to finely ground garlic powder, which has a more flour-like consistency. Notes from the Food & Wine Test Kitchen Spatchcock the chicken so that it lays flat on the baking sheet, which will help the bird cook evenly and optimize the exposed surface area for crispy, golden brown skin. Make ahead The chicken can be prepared through step 3 up to 12 hours in advance and stored, uncovered, in the refrigerator. Suggested pairing We love pairing this roast chicken with an herbal, citrusy white, such as Mastroberardino Nova Serra Greco di Tufo. Ingredients 1 tablespoon coriander seeds 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 2 teaspoons MSG (such as Ajinomoto) 1 teaspoon granulated garlic 1 teaspoon black pepper 1 (3- to 3 1/2-pound) whole chicken 3 tablespoons extra-virgin olive oil, divided 1 tablespoon lemon zest, divided Thyme sprigs and lemon slices, for garnish Directions Using a mortar and pestle, coarsely crush coriander seeds. Stir in thyme, kosher salt, MSG, garlic, and pepper. Set aside. Place chicken, breast side down, on a large rimmed baking sheet. Using kitchen shears, cut along either side of backbone; remove backbone. Flip chicken breast side up; press on breastbone to flatten chicken. Pat both sides of chicken dry with paper towels. Drizzle underside of chicken with 1 tablespoon oil, and sprinkle with about 2 tablespoons spice mixture and 1 1/2 teaspoons lemon zest. Flip chicken breast side up; drizzle skin with remaining 2 tablespoons oil, and sprinkle with remaining spice mixture and remaining 1 1/2 teaspoons lemon zest. Refrigerate chicken, breast side up, uncovered, on a large rimmed baking sheet, at least 1 hour or up to overnight (12 hours). Remove chicken from refrigerator, and let stand at room temperature 30 minutes. Meanwhile, preheat oven to 425°F. Roast chicken on baking sheet in preheated oven until an instant-read thermometer inserted in thickest portion of thighs registers 155°F, 45 to 50 minutes. Let rest 10 minutes. (Temperature will continue to rise to 165°F.) Garnish with thyme sprigs and lemon slices. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print