Recipe by user david
A simple and classic roasted chicken recipe with just three ingredients.
Thomas Keller's roasted chicken recipe emphasizes simplicity and technique over complexity, leading to a perfectly crisp and tender bird. It's perfect for a family dinner or special occasion. Remember to truss the chicken for even cooking and consider using a meat thermometer to ensure the ideal internal temperature is reached. The lack of basting or added oils results in a wonderfully crisp skin.
Preheat oven to 425 degrees F. Arrange oven rack on bottom third.
Preheat oven to 425 degrees F. Arrange oven rack on bottom third.
Place chicken in a large roasting pan (with or without a wire rack underneath). Truss the bird, tying the legs together and close to the body of the chicken.
Sprinkle all over with kosher salt (about 1 Tablespoon). Season to taste with pepper.
Roast for 1 1/2 to 2 hours, depending on size. Do not baste or add butter or oil. If chicken is browning too quickly, cover loosely with aluminum foil.
Roast for 1 1/2 to 2 hours, depending on size. Do not baste or add butter or oil. If chicken is browning too quickly, cover loosely with aluminum foil.
To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 165 degrees F.
To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 165 degrees F.
Remove chicken from oven and baste with pan juices. Sprinkle with fresh thyme, if desired. Let rest for at least 10 minutes before carving.
Enjoy!
Enjoy!
Trussing the chicken helps it to cook more evenly and results in a more beautiful roasted bird.
Thomas Keller suggests not basting or adding butter or oil to prevent steam formation, which keeps the chicken's skin crisp.
If chicken is browning too quickly, cover loosely with aluminum foil.
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