Savory Roasted Chicken

Savory MSG Roast Chicken

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The key to this umami-rich chicken from cookbook author Justin Chapple is flavor-boosting MSG.

Justin Chapple

Updated on April 25, 2024

Tested by

Food & Wine Test Kitchen

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.

Super-Savory Roast Chicken — Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

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.

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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.