Imagine a roasted chicken so perfectly golden, so incredibly juicy, that it could make even the most discerning food critic weep with joy. Thomas Keller's legendary roasted chicken is not just a recipe—it's a culinary masterpiece that transforms a simple whole chicken into a restaurant-quality dish right in your own kitchen. With a crispy, herb-infused skin and tender, flavorful meat, this recipe is about to become your new go-to showstopper that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, halved
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
Instructions
- Remove the chicken from refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 450°F (230°C). Pat the chicken completely dry with paper towels, ensuring the skin is moisture-free for optimal crispiness.
- Generously season the entire chicken inside and out with salt and freshly ground black pepper. Focus on creating an even salt coverage for maximum flavor.
- Place the lemon halves, thyme sprigs, and smashed garlic cloves inside the chicken cavity, which will infuse the meat with aromatic flavors during roasting.
- Truss the chicken using kitchen twine, tying the legs together and tucking the wing tips under the body to ensure even cooking and a beautiful presentation.
- Place the chicken breast-side up in a cast-iron skillet or roasting pan. Drizzle olive oil over the skin, massaging it gently to help achieve a golden, crispy exterior.
- Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
- Carve the chicken and serve hot, garnishing with additional fresh thyme sprigs if desired.
Tips
- • Temperature is Key: Always let your chicken sit at room temperature for an hour before cooking to ensure even heat distribution. • Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the chicken's skin, which helps achieve that irresistible golden crispiness. • Don't Skip the Trussing: Properly trussing the chicken helps it cook more evenly and creates a more attractive presentation. • Use a Meat Thermometer: Always check the internal temperature reaches 165°F for safe, perfectly cooked chicken. • Resting is Crucial: Allow the chicken to rest for 15 minutes after cooking to let the juices redistribute, ensuring maximum moisture and tenderness. • Choose Quality Ingredients: Use fresh herbs and a high-quality whole chicken for the best possible flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
