This perfect roast chicken recipe is adapted from a recipe by Thomas Keller that appeared on Epicurious.com. I like to salt the chicken a day ahead of time and leave it partially uncovered in the refrigerator until I’m ready to cook it. This draws excess moisture from the skin so that it becomes super crispy when cooked. It also tenderizes the meat, ensuring that your chicken will be moist and delicious all the way through.
Course Main Dish Recipes
Cuisine American
Keyword perfect roast chicken
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Additional Time 15 minutesminutes
Total Time 1 hourhour25 minutesminutes
Calories 551kcal
Author Robin Donovan
Ingredients
1 3-poundchickenpreferably organic
1tablespoonkosher salt
½teaspoonfreshly ground pepperoptional
3or 4 sprigs fresh thymeoptional
2 to 3tablespoonsunsalted buttercut into small pieces (optional)
Instructions
Rinse the chicken well, inside and out, under cold water. Use paper towels to dry it very well, again, inside and out. Sprinkle the salt all over the chicken (it may seem like a lot of salt, but just trust me and go with it). Sprinkle pepper over the chicken, if using. Partially wrap the chicken in paper (I use the paper that the chicken came from the butcher in) and place it in the refrigerator for at least 4 hours and as long as 24 hours (the longer the better).
Preheat the oven to 450° Fahrenheit.
Place the chicken, breast side up, in a roasting pan and cook, uncovered, in the preheated oven. Do not baste it or turn it or otherwise mess with it. Just let it be. Cook the chicken for 50 to 60 minutes, until your instant-read meat thermometer reads 165º Fahrenheit when inserted into the thickest part of the breast.
Remove the chicken from the oven and add the thyme sprigs, if using, to the pan. Using a spoon, scoop up the juices from the bottom of the pan and pour them over the chicken. If using butter, scatter the pieces over the hot chicken and let it melt. Let the chicken rest for 15 minutes or so before carving.
Carve the chicken as you like and serve warm. Store leftovers in a covered container in the refrigerator for up to 3 days.