Roasting is a simple, classic way to cook a chicken, and the resulting birds are delicious every time.
This recipe is as basic as it gets - with just 5 minutes of prep time, you can pull the finished roast chicken out of the oven in roughly 45 minutes. Give it a try! This recipe is based on the simple roast chicken from Bouchon by Thomas Keller.
- one chicken - a paper towel - large-grain salt (kosher or large-flake sea salt are fine) - pepper - a clean (and cleanable) surface to work on (I use the interior of the butcher paper the chicken came in) - a piece of clean natural kitchen twine long enough to truss the chicken, at least 30 inches. Use cotton, hemp, etc - nothing that will melt, discolor, or otherwise isn't fit for contact with food and/or heat. - an oven-proof pot - an oven - meat thermometer, preferably instant-read - soap and water to clean yourself up - bleach to clean any bits of counter contaminated with raw chicken - a sharp knife or kitchen shears - a spoon