Simplest-Ever Roast Chicken
"A Thomas Keller recipe. This is delicious."
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 2 -3 lbs farm-raised chicken
- kosher salt
- fresh ground black pepper
- 2 teaspoons minced thyme (optional)
- unsalted butter
- Dijon mustard
directions
- Preheat the oven to 450°F Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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Reviews
-
We liked the flavor a lot-especially the salty crust. I basted it with butter mixed with dried thyme when it came out of the oven, since I didn't have much for pan drippings. The chicken was not overly tender, but it was home grown, so possibly just a tough bird? It was one of the better tasting roast chickens we've had, but I also had the problem of it smoking and sputtering while cooking, so probably won't make it again, unless I can make it in someone else's oven! -
This came out great! It was just a little salty for me so I will use a little less next time. The chicken was moist and tender. I didn't even need the butter! Thanks for sharing this recipe. -
I can't believe that I actually pulled off that dinky bird tail and ate it! Yes indeed, it was crispy and fatty and you can be sure I'll eat it again next time I roast a chicken! Crispy and delicious is actually how I'd describe the whole bird when roasted in this unorthadox manner. The salt is definitely a key to a perfect final product. So...while praising this recipe, I also have to say that I will not make it again. For some reason the high heat setting caused my lovely, plump organic chicken to sputter and splash juices all over my new Viking range. Smoke actually poured from the oven when I opened the door to check on my fowl and I feared that the alarm would sound. Maybe it's my oven, since no one else has complained about this phenomenon, so I will only take away one star from an otherwise wonderful recipe. All my best to the chef. -
I made this last night not really knowing what to expect. It was absolutely delicious - the best roast chicken I have ever made or tasted. Pure comfort food. I'll me making this many times - thanks for such a great recipe. -
Wonderful method of doing roast chicken and so easy. It was perfectly done at 60 minutes, but my bird was a little heavier than 3 lbs. Loved your comments about the cook's rewards. Too funny. Thanks for posting, Evelyn.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
