Thomas Keller Roast Chicken

After the hundredth time or so I made this roast chicken, I lost count. It’s simply perfect, every time. Crispy, crunchy, golden brown skin, and succulent, flavorful meat. I seldom make a roast chicken with any other method.

3-4 pound chicken

Diamond Crystal kosher salt

Freshly ground black pepper

Preheat oven to 450.

Rinse chicken, then pat it as dry as you can get it with paper towels.  Truss or tie up the legs, if you are so inclined—I usually don’t bother.

Salt the chicken liberally inside and out, getting every surface with a nice amount of kosher salt.  Pepper to taste as well. 

Place chicken on a roasting pan or a saute pan and put it into the oven.  Roast it until it’s internal temperature is 165°F, or the juices run clear at the joint, around 50-55 minutes for a 3-4 lb. bird.   

Let it rest for 15 minutes on a cutting board, then cut up and serve.