Roast Chicken-Bare Minimum.
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
2-4
ingredients
- 1 (2 -3 lb) farm raised whole chickens
- kosher salt & freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- unsalted butter, for serving
- Dijon mustard, for serving (also optional)
directions
- Preheat the oven to 450°F
- Rinse the chicken and dry it inside and out very well. The idea is to create very dry heat and prevent steam. (Strange, I know).
- Salt and pepper the cavity lightly, then truss the bird.
- Scatter about 1 tablespoon salt over the skin of the bird, as evenly as you can. Season with pepper. Don't add any liquid or anything.
- Place the chicken in a sauté pan or roasting pan and in the oven. Roast it until it's done, 50 to 60 minutes.
- 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.
- Remove the twine. Carve into individual portions.
- The cookbook says to serve with the mustard and butter for "slathering" on the bird, but I found this a little excessive and left it out. Anyway, it was still delicious.
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RECIPE SUBMITTED BY
JenPo
United States
I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice.
Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.