Thomas Keller’s Roast Chicken

August 1st, 2010 by Erin Gennow
Roast Chicken

Roast Chicken

I saw Thomas Keller (chef/owner of French Laundry, Ad Hoc, Bouchon, and Per Se) demonstrate this roast chicken on Anthony Bourdain’s tv show No Reservations this past winter.  After watching it I had to try it.  This roast chicken is so simple.  Anyone can do it.  And it’s delicious.  There is no need to change oven temperature or baste during cooking.  The only seasonings are salt and pepper.  If you wish to use other herbs you can, but the chicken is delicious just with salt and pepper.

Prep Time: 5-10 minutes

Cook Time: At least 60 minutes, depending on the size of the bird

Serves: 2-4


1 whole chicken (ideally 3-4lbs), at room temperature (essential for the proper cooking)

Kosher or Sea Salt and Pepper


Kitchen twine, heavy duty pan for roasting the chicken


Preheat the oven to 450 degrees Fahrenheit.

Pat the chicken dry and salt and pepper the cavity of the chicken.

Truss the bird with kitchen twine.  See a video here. This keeps the legs and wings close to the bird and helps to cook the bird more evenly.

Salt the chicken with about 1 tablespoon of salt.  Sprinkle the salt over the chicken holding your hand about six inches above the chicken.   This helps to distribute the salt more evenly.  Season the chicken to taste with freshly ground pepper.

Place the chicken in a sauté pan, or roasting pan, and when the oven is at 450 degrees Fahrenheit put the chicken in the oven.  Roast the chicken for about 60 minutes or until an instant read thermometer registers 155 degrees when inserted into the thickest part of the thigh (do not touch the bone with the thermometer) and the juices run clear.

For larger birds it may require an additional 15 minutes for each extra pound.

When the bird is done, baste with the juices and let rest for 15 minutes before carving.

Carve and serve.

Roast Chicken 2

Roast Chicken 2

Roast Chicken 3

Roast Chicken 3


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One Response to “Thomas Keller’s Roast Chicken”

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