Whole Roasted Chicken
A classic roasted chicken inspired by the one and only Thomas Keller. This has been a mainstay in my house for many years now. Perfectly juicy meat and brown skin. It never disappoints!
Ingredients
- 1 whole chicken (3-4 pounds)
For the seasoned butter
- ¼ cup softened butter
- 1 ½ tablespoons salt
- 1 teaspoon poultry seasoning (or any combination of sage, rosemary, thyme, and parsley)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- This step is optional, but for the crispiest skin, you want to air-dry the chicken overnight. First, truss up the legs of the chicken using some butcher's twine (just tie them together so they aren't spread apart). Tuck the wings underneath and place the chicken breast side up on a rack in a roasting pan. Leave it uncovered in the fridge for 12 to 24 hours.
- Remove the chicken out of the fridge one hour before cooking.
- Preheat your oven to 450°F and set the rack in the lower-middle position.
- Combine the butter ingredients in a small bowl. Spread ½ of this mixture inside the neck and stomach. Spread the remaining ½ on the outside.
- Roast at 450°F for 10 minutes then reduce the temperature to 350°F. Continue roasting for another 50-60 minutes until the thickest part of the breast reads 150-155°F. Remove from the oven and let it rest for 10 minutes before eating. Enjoy!
Nutrition
Calories: 503kcalCarbohydrates: 1gProtein: 31gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 203mgSodium: 2864mgPotassium: 403mgFiber: 0.3gSugar: 0.1gVitamin A: 786IUVitamin C: 0.4mgCalcium: 29mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!