One of my most favorite meals is Roast Chicken.
It is an easy weekday meal, as well as an elegant Sunday dinner! It is also consistently delicious.
I have been making this recipe for years. Please try it, I believe you will love it as much as I do!
Oven Roasted Chicken
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
NOTE: You can also use a 4 pound chicken too, cook for 1 hours
To Serve , you can use unsalted butter and Dijon mustard (don’t have to use)
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, just tuck the wings tips under the bird and tie the legs together (there you just trusted) Trussing the keeps the wings stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and looks prettier.
Now, salt the chicken— sprinkle Kosher salt over the bird, 1 tablespoon of Kosher Salt (not regular salt) so that it has a nice uniform coating resulting in a crisp, salty, flavorful skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but it will create steam, which will prevent crispiness. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. If you want slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.