Tuesday, January 3, 2012

Roasted Chicken ~ Rethink Simplicity

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*this roasted chicken recipe is completely adapted from, Thomas Keller's, "Simple Roast Chicken" that appears in his cookbook, Bouchon.  (Pictures are, as always my own.)

You may never buy a store made Rotisserie Chicken again.  Control your ingredients...and an hour later you'll have a PERFECTLY cooked bird you'll be proud to serve your family or guests!



Take a 3lb to 3.5 lb chicken, rinse it, 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!)

Preheat oven to 450 (if you have a convection oven do pure convection.)

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Next, take 1.5 teaspoons kosher salt, about 1 teaspoon fresh cracked black pepper and sprinkle all over the DRY bird.

(Keller says to use about 1 tablespoon of salt, but we found that much too salty, just add more or less depending on your preference.)

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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.
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Let that chicken rest for 15 minutes to retain its juices!

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After 15 minutes, pull the leg away from the bird...it should come to you willingly and look something like this:

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Super moist and delicious inside...super crispy and flavorful skin!

It simply doesn't get any better (or easier) than this...

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12 comments:

BBQ Smoker said...

Simple, delicious, and the stuff great meals are made of. Your photos are amazing!

Nuts about food said...

A simple (well, not really) but perfectly executed roast chicken remains one of the best meals ever. Yours looks sublime.

Jenn said...

Ok, that bird looks incredible! And you are so right - roast chicken is very easy and oh, so yummy!!

Lea Ann said...

Besides a hamburger off the grill Roasted Chicken is just the best! I'm liking this methos of sprinkling the thyme on after. And great photos.

Carolyn McCaffrey Stalnaker said...

thanks for your comments guys!!! I Love to hear from people! xo

Karen said...

Woah...that looks perfect! I have to admit that I usually cheat and buy the rotisserie chickens, but not having to do a thing to this once it's in the oven doesn't sound so bad!

Andrea the Kitchen Witch said...

Keller's recipe is what I use and have never been disappointed!! I see you've trussed the bird here, my preferred method too :) Gorgeous photos as always!

CC :) said...

We are making this tonight! My son has a dairy allergy and a lot of recipes have an ingredient that he cannot have - this one fits the bill and we can't wait to eat it - it looks awesome!!

Miss Meat and Potatoes said...

Girl your pictures are getting all pro and stuff. I hate you. Anyway - I love this chicken. A good roast chicken is probably one of our favorite dinners - I will have to try Mr. Keller's. Thanks for sharing!

Katerina said...

It looks absolutely delicious. I am going to try this for sure, I love chicken and this one looks like something I would be happy to devour!

Carolyn McCaffrey Stalnaker said...

you all make me laugh! :)

@CC - that's what I thought when I was making the chicken - how great that there is NO BUTTER or OIL!?!? This way of cooking the bird clearly shows you DO NOT need it!!!! I hope you loved it!

**NOTE: OH AND ONE MORE THING: Keller says that when you go to eat the chicken, "slather the meat w/butter and serve w/a side of Dijon mustard"...and while I know this would put it OVER THE TOP...we didn't think the chicken needed ANYTHING...perfect as is. :)

Thanks to Thomas Keller for this wonderful recipe!

Anonymous said...

wow!
simple, easy.. perfect :D