![IMG_3258](http://farm8.staticflickr.com/7034/6631457823_0e7f4b3c0b_z.jpg)
*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.)
![IMG_3236](http://farm8.staticflickr.com/7003/6631457729_5336205c14_z.jpg)
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.)
![IMG_3237](http://farm8.staticflickr.com/7151/6631457755_09e6733616_z.jpg)
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.
![IMG_3273](http://farm8.staticflickr.com/7147/6634551193_3386792962_z.jpg)
Let that chicken rest for 15 minutes to retain its juices!
![IMG_3279](http://farm8.staticflickr.com/7015/6631457867_f01a5596c9_z.jpg)
After 15 minutes, pull the leg away from the bird...it should come to you willingly and look something like this:
![IMG_3287](http://farm8.staticflickr.com/7025/6631457927_ce205b055f_z.jpg)
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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![IMG_3290](http://farm8.staticflickr.com/7163/6631468201_57c0bbb083_z.jpg)
12 comments:
Simple, delicious, and the stuff great meals are made of. Your photos are amazing!
A simple (well, not really) but perfectly executed roast chicken remains one of the best meals ever. Yours looks sublime.
Ok, that bird looks incredible! And you are so right - roast chicken is very easy and oh, so yummy!!
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.
thanks for your comments guys!!! I Love to hear from people! xo
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!
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!
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!!
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!
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!
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!
wow!
simple, easy.. perfect :D
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