Food Gardening Network

Growing Good Food at Home

Roasted Chicken

Print
Roasted Chicken

Roasted Chicken

When I first started working for Thomas Keller, I’d heard about his legendary roasted chicken. At first I thought, what could be so great about roasted chicken? And then I tried his. It was amazing, and I made it my goal to learn how to roast a chicken as delectable as his. The secret is in the simplicity: Season it well; roast it hot. The skin will crisp beautifully if you make sure the chicken is dry before putting it in the oven, and it will stay juicy if you remember to baste occasionally. Serve this with Loaded Mashed Potatoes and steamed broccoli for a complete meal.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6
  • Category: Entrées

Ingredients

Scale
  • 1 (4-pound) whole chicken, giblets discarded
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon dried oregano

Instructions

  1. Preheat the oven to 450 degrees F. Pat the chicken dry with paper towels. Season the chicken inside and out with the salt, pepper, and oregano.
  2. Place the chicken breast-side up in a roasting pan or large ovenproof skillet. Roast for 50 minutes, then baste the chicken with the pan juices. Continue roasting until the chicken’s juices run clear when the skin is pierced with a knife, an additional 5 to 10 minutes.
  3. Let stand for 10 minutes, then carve and serve.

Keywords: roasted, chicken, roasted chicken

Comments

Leave a Reply

Your email address will not be published.

Recipe rating

Roasted Chicken

Print

Roasted Chicken

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x
  • Category: Entrées

Ingredients

Scale
  • 1 (2–3-pound) whole chicken
  • 1 tablespoon salt
  • 1/2 teaspoon peppers
  • 2 teaspoons minced thyme (optional)
  • Unsalted butter Dijon mustard

Instructions

  1. Preheat the oven to 450 degrees F.
  2. If your chicken is not trussed, my chicken skin flap was holding the two legs together, then truss the chicken. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly.
  3. Salt and pepper the chicken in a uniform way, coating well so that the skin becomes crispy, salty, and flavorful when cooked.
  4. Place the chicken in a sauté pan or roasting pan and cook for 50 to 60 minutes.
  5. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  6. Slice and serve. Save carcass for stock!
Comments

Leave a Reply

Your email address will not be published.

Recipe rating

Enter Your Log In Credentials

This setting should only be used on your home or work computer.

Need Assistance?

Call Food Gardening Network Customer Service at
(800) 777-2658

Food Gardening Network is an active member of the following industry associations: