Chef Thomas Keller Inspired Roast Chicken With Vegetables
Recipe & Photos Mari Loewen
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets. His easy tip of allowing the chicken to air dry in your fridge overnight, and simply brushing with butter and enhancing the flavour using only sea salt—is absolutely genius, wonderfully delicious, and so easy. And cooking it on top of vegetables in one skillet is a game changer. Make sure your oven is preheated to begin.
Ingredients
1 (4lb) whole organic chicken
¼ cup salted butter, melted
Sea salt to season
4 carrots (with stems on if possible)
2 leeks, sliced lengthwise
1 yellow onion, quartered
Kitchen string (optional)
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Preparation
Preheat oven to 450°F. Total cooking time
If you have time, allow chicken to dry without a cover in fridge overnight (it will still be good without this step, but this is Chef Thomas Keller’s tip for extra crispy skin). Pat chicken dry, brush with butter and flavour generously with sea salt. You can tie the chicken (called trussing) to help it cook evenly, you can also leave off the string if you wish.
Layer vegetables in open oven-proof cast iron skillet (it’s going right into the oven), brush with butter and season with salt. Place chicken on top of vegetables and roast in oven for 30 minutes to crisp skin, then reduce oven temperature to 375°F and roast another 30 minutes. (I like chicken well roasted, so leaving it in a few more minutes doesn’t hurt). Chicken is done when thermometer inserted in breast registers at 165°F. Allow chicken to rest for at least 15-30 minutes before carving and serving.
Note: The weight of a whole chicken may vary of course, just ensure that your final breast temperature registers at 165°F
