If there is one thing that everyone should have in their cooking repertoire is a good roast chicken!
However roast chicken can be difficult to get right! How do you get that wonderful crispy skin but not overly dry breast meat?
This is a question I have tried to figure out for many years. I have followed numerous recipes, trying various methods such as basting, marinating, stuffing, low heat, high heat – you name it. And although the outcome has been good – it has never been stellar.
Then C comes along and after a few attempts (some of which were rather unsuccessful, I might add). He figured it out! The secret? Thomas Keller and bringing everything back to basics!
This has really become the go to recipe for us and it is so simple! It works as mid-week meals, Sunday roasts or even dinner parties – Everyone loves roast chicken!
- 2.3 kg (5 lb) chicken, room temperature
- Pepper (black, white or both)
- Herbs (optional)
- Skillet (oven proof pan or roasting pan works well too)
Pre-heat oven to 205ºC (400ºF)
Pat dry your chicken to make it as dry as possible. Liberally salt and pepper your chicken both inside and out. The salt helps to create the crispy skin.
Truss your chicken. Basically you want it as compact as possible to ensure even cooking.
Pop it into the oven for 1.5 hours.
Allow the chicken to rest for 10-15 mins. Carve and Serve!
Thats it! So simple, so straight forward, so delicious!
Here are the step-by-step photos instructions: