Thomas Keller's [3-Ingredient] Roasted Chicken

Recipe by Georgia Johnson on May 1, 2015

Rating

5 stars (8 reviews)

Ingredients

1 whole 5- to 6-pound chicken
Kosher salt and freshly ground black pepper
1 teaspoon thyme leaves (optional)

Steps

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. (This helps the chicken cook evenly and results in a more beautiful roasted bird.)
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. (Keller’s theory is that this creates steam, which inhibits the crispness and tenderness of the chicken). 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.
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!

Nutitrion

Serving Size: 1 grams

Reviews

Sheila on 2022-02-04 (5 stars):
This recipe yielded one fantastic chicken!
Viviane Van Giesen on 2022-01-09 (5 stars):
How can something so delicious be so simple?? Absolutely approved and I will never ever buy a rotisserie chicken from the grocery store anymore. Thank you!
Stephanie Poldervaart on 2021-11-01 (5 stars):
This works like a charm every time. Always gorgeous and juicy. Totally company worthy. I do two birds on my large roasting rack so I have plenty fir leftovers. Doubters stop the hating. It’s perfection without stress.
Julie on 2021-09-13 (5 stars):
Wow! I’m totally impressed! A perfect result! Could be on the cover of a magazine! I’ve never cooked such a juicy and moist chicken with the beautiful crust on top of that! Cooked the first hour with the lid on and then removed it. Simply perfect!
Kevin Toler on 2021-05-17 (5 stars):
Wow! That's all I can say. My only deviations, respectfully to Mr. Keller to whom I have nothing but respect, I added a light dusting of garlic powder and onion powder before roasting. Once finished I took the drippings and added a non of butter and a 1/4 cup of chicken broth, reduced and made a sauce. Absolutely fantastic!
Josephine on 2017-06-08 (5 stars):
I was looking for a simple recipe and so going to try this! Although my new favorite way to roast the chicken is spatchcock in a cast iron pan. Looking forward to this.
Nell on 2016-10-03 (5 stars):
Perfectly golden; as promised!
Martin Lederman on 2015-10-25 (5 stars):
Great way to make a fabulous chicken. Salt and pepper inside and out. Truss. We roast at 450 degrees until the breast reads 155 degrees. Baste with the juices upon removal from the oven, sprinkle with thyme, wait 15 minutes...Perfection.