Simple Roast Chicken
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.
Ingredients
- One (3-pound) chicken
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Couple sprigs fresh thyme (optional)
- Couple handfuls red seedless grapes (optional)
Instructions
- Preheat the oven to 450°F (232°C).
- 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.
- 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.
Nutrition
Serving: 1portion | Calories: 499kcal | Carbohydrates: 0.3g | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1906mg | Fiber: 0.1g | Sugar: 0.003g