Chef Thomas Keller Inspired Roast Chicken With Vegetables

Sep. 6

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

8 red new baby potatoes

4 large carrots, sliced lengthwise (with stems on if possible)

2 leeks, sliced lengthwise

1 large yellow onion, quartered

Kitchen string (optional)

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Preparation

Preheat oven to 450°F.

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, drizzles with butter and season with salt, toss with your hands. Place chicken on top of vegetables and roast 20 minutes, then reduce oven temperature to 400°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

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