Some ovens, for reasons not entirely known to us, just freak out when you roast a chicken at 450ºF. But, we think you should open a window and make this recipe anyway.
Adapted from Thomas Keller's Roasted Chicken recipe.
1 whole chicken, about 3 lbs.
Freshly ground black pepper
Butter, for serving
Dijon mustard, for serving
- Preheat the oven to 450ºF
- Thoroughly dry the chicken inside and out with paper towels: the less moisture the better for this bird. Alternatively, air dry the chicken by leaving it uncovered on a rack in your fridge for a couple of hours.
- Remove the chicken from the refrigerator and let it come to room temperature. Add salt and pepper to the cavity of the chicken, then truss it. To truss, tuck the wing tips behind the drumstick joint, and with a piece of kitchen twine, tie the ends of the drumsticks so that they just touch.
- Sprinkle salt all over the chicken (about 1 tablespoon). Add however much freshly ground black pepper suits your tastes.
- Place the chicken, breast side up, in an oven-safe skillet or roasting pan, and place in the preheated oven. Roast for 50-60 minutes, undisturbed. Do not open the oven, as this will lower the temperature needed to obtain a beautifully crisp skin.
- Prick the chicken between the drumstick and breast, and if the juices run clear, remove from the oven. Baste with the pan juices, and let rest for 15 minutes.
- Remove the twine, and then using a large knife or kitchen shears, carve the chicken: find the joint between the drumstick and thigh, and press firmly with the knife to separate; do the same with the joint between the thigh and body of the chicken; flip the bird, and split the breasts down the middle; remove the wings from the breasts in the same manner above. Serve with butter and Dijon mustard for slathering.
Pair it with: