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Chef Thomas Keller's easy, streamlined recipe for roast chicken uses just six ingredients and produces perfectly crisp skin and juicy, flavorful meat.
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Ingredients (one per line)
One 2- to 3-lb. farm-raised chicken, giblets removed and discarded Kosher salt, freshly ground black pepper Kosher salt, freshly ground black pepper 2 tsp. finely chopped thyme (optional) Unsalted butter
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Steps (one per line)
Preheat oven to 450°. Rinse chicken and pat dry with paper towels, inside and out. Season chicken cavity with kosher salt and freshly ground black pepper, then truss the bird by wrapping kitchen string around the drumsticks in a figure-eight, tying a knot that pulls the tail toward the legs, pulling the string up to rest in the joints between drumsticks and thighs, pulling over the wings to hold them close to the body, pulling skin taut over the breasts, and tying a double knot at the top. Salt chicken with kosher salt to create a uniform coating (about 1 tablespoon) and season to taste with freshly ground black pepper. Arrange chicken breast side up in a sauté pan or roasting pan and place in preheated oven. Roast until an instant read thermometer inserted into the thickest part of the breast reads 150–155°, about 50–60 minutes. Add finely chopped thyme to the pan if using, baste chicken with pan juices and thyme, then transfer to a cutting board. Let chicken rest 15 minutes. Remove kitchen string and carve chicken, slathering with fresh unsalted butter before serving.
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