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The Best Simple Roast Chicken
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The Best Simple Roast Chicken

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Resting time before carving 15 minutes
Total Time 1 hour 20 minutes
Servings 4 - 6
Author Pam / Original by Thomas Keller found on Epicurious

Equipment

  • Cast Iron Skillet
  • Meat Thermometer

Ingredients

  • 1 (3 lb) whole chicken
  • Kosher salt and freshly cracked pepper, to taste
  • 1 sprig of fresh thyme
  • 2 tbsp butter, if desired
  • 1-2 tsp Dijon mustard, to taste, if desired

Instructions

  • Preheat the oven to 450 degrees. 
  • Carefully rinse the chicken, then dry it VERY well, inside and out. The drier the meat and skin, the better, because you don't want the chicken to steam while it roasts.
  • Season the cavity well with kosher salt and freshly cracked pepper. Add the thyme sprig to the cavity. Truss the bird.
    Side Note: Trussing the bird helps the chicken cook evenly, and it also creates a more beautiful roasted bird. 
  • Season it well with kosher salt all over the bird evenly–the chicken should have a nice, uniform coating of salt, which will result in a crisp, salty, flavorful skin. 
  • Season the entire bird with some freshly cracked pepper, to taste. 
  • Place the chicken in a large cast-iron skillet or roasting pan and place it into the preheated oven. Leave it alone. Don't baste the chicken or add butter because this will create steam.
  • Cook until a meat thermometer in the thigh reaches 165 degrees and the juices run clear, about 50-60 minutes. 
  • Remove from the oven and set it on a cutting board to rest for 10-15 minutes before carving. 
  • Serve chicken with the butter and Dijon mustard on the side. Enjoy.