This simple roast chicken recipe, as the name implies, is ridiculously easy and turns out a superlative bird with shatteringly crisp skin and surprisingly juicy meat. No surprise that it's the same technique that Thomas Keller uses.
This simple roast chicken recipe, based on the technique used by chef Thomas Keller, is perfection. As its name implies, it couldn’t be easier. Just shove it in the oven and forget about it. No brining. No basting. No flipping an unwieldy hot bird midway through cooking. No fussing of any sort. The high heat of the oven results in tender, juicy, flavorful chicken with insanely crisp skin time after time after time. And if you’ve never roasted grapes before, here’s the chance to change that. The little orbs of sweetness quickly turn into blobs of jamminess that contrast oh so spectacularly with the roast hen. This recipe has been updated. Originally published October 26, 2016.–Renee Schettler Rossi
Simple Roast Chicken Recipe Recipe
- Quick Glance
- 10 M
- 1 H, 30 M
- Serves 4
- 1 chicken (about 3 pounds or 1.4 kg)
- 1 tablespoon (16 grams) kosher salt
- 1 teaspoon (2 grams) freshly ground black pepper
- Couple sprigs fresh thyme (optional)
- Couple handfuls red seedless grapes (optional)
- 1. Preheat the oven to 450°F (232°C).
- 2. Rinse the chicken and then pat it dry with paper towels, inside and out. Season the exterior and interior of the bird evenly with salt and pepper. If desired, tie the legs together with kitchen string. Place the chicken in a roasting pan, a cast-iron skillet, or an ovenproof sauté pan. If using the thyme, toss it on the chicken. Slide the pan in the oven and roast until the chicken is cooked through and has an internal temperature of 165°F (74°C), 50 to 60 minutes, depending on the exact size of your chicken. If using the grapes, toss them in the skillet around the chicken halfway through the roasting time and quickly stir to coat them with the chicken drippings before sliding the pan back in the oven.
- 3. When the chicken is done, remove the pan from the oven and let the chicken rest for at least 15 minutes before carving it. Any leftover chicken can be shredded and frozen in single-serving portions in resealable plastic bags.
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