This recipe originates from Thomas Keller’s cookbook Bouchon and is simply titled “Simple Roast Chicken” but it tastes too good to be called that…hence the name change.
It’s quick to put together, no fuss in the oven and it doesn’t even take long to cook. The skin is crisp and the meat is juicy and tender. The seasoning is delicious! If you make it this way once I know you will make it this way again. Tasty, tasty, chicken.
Recipe Source: Care’s Kitchen
Simple Roasted Chicken of Deliciousness
- 3lb to 3.5 lb chicken
- 1.5 teaspoons kosher salt
- about 1 teaspoon fresh cracked black pepper
- A handfull of fresh thyme
- Preheat oven to 450 degrees.
- Rinse chicken and pat it dry with paper towels.
- Place in a roasting pan and truss if you have kitchen twine. (The drier you get the bird inside and out, the better!)
- Sprinkle entire dry bird with salt and pepper.
- Place your bird into your preheated oven and roast for 45-50 minutes - do not open the oven or baste the chicken while cooking - hands off!
- After time is up, remove your chicken from the oven, take a handful of fresh thyme and place it into the pan with the drippings from the chicken...whisk around and spoon on top of the bird.
- Let that chicken rest for 15 minutes to retain its juices!
By: The Kitchen Door