This is my absolutely Favorite way to roast a chicken. I found this on Epicurious. The Recipe by Thomas Keller from his book: Bouchon. It is so simple, so easy, and the juiciest chicken ever!! So good we served it for Easter Dinner! We always do ours on the grill. This never disappoints.
I follow the recipe as written, making NO changes. It doesn’t need any!
My Favorite Simple Roast Chicken
By Thomas Keller
Found on: Epicurious
1 2-3lb. Chicken
2 tsp. Minced Thyme (Optional)
Unsalted Butter
Dijon Mustard
Preparation: Preheat oven to 450 Degrees. (I do mine on the grill). Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat.
Salt and pepper the cavity, then tress the bird. Trussing is not difficult, and if you roast chicken often, its 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 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 saute pan or roasting pan and, when the oven (or grill in this case) 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 the 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 would always fought over the triangular tip; until one day when I got the the crispy, juicy, fat myself. These are the cook’s reward. 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.
Serves 4.
Oven temp: 450 Degrees
I just can’t tell you enough how good this roast chicken is if you haven’t tried it!! Make it tonight, you will not be disappointed!
