Simple Roast Chicken

This roast chicken recipe is all about simplicity and flavor. With just kosher salt, pepper, and optional fresh thyme, the key is in the technique. Use a pasture-raised chicken, dry the skin, salt the skin and cavity, truss the bird, and roast at a high temperature without basting. A roasting pan or cast-iron skillet and an instant-read thermometer help ensure perfect results. Remove the chicken when the breast reaches 155°F, letting it rest as the temperature rises. Dark meat is best at 175°-190°F. Serve with roast veggies or a salad, and garnish with fresh herbs.

Total Time: 1 hour 30 minutes

Servings: 2–4

Ingredients:

• One 2- to 3-lb. farm-raised chicken, giblets discarded
• Kosher salt
• Freshly ground black pepper
• 2 tsp. finely chopped thyme (optional)
• Unsalted butter

Preparation:

Step 1

Preheat the oven to 450°F. Rinse the chicken and pat it dry inside and out using paper towels. The drier the chicken, the better the roasting results.

Step 2

Season the inside of the chicken with kosher salt and black pepper, then truss the bird. Trussing ensures even cooking and gives a more presentable roasted chicken. To do this, wrap a long piece of kitchen twine around the drumsticks and pull it tight in a figure-eight pattern. Flip the chicken over, tie a knot to pull the tail toward the legs, and thread the string through the joints of the drumsticks and thighs. Secure the wings by pulling the string over them, then pull the skin tight over the breast and tie a double knot at the top. Trim any extra string.

Step 3

Generously season the outside of the chicken with kosher salt—about 1 tablespoon—so it forms a crisp, flavorful layer of skin. Sprinkle with black pepper to taste.

Step 4

Place the chicken breast side up in a roasting or sauté pan. Once the oven reaches temperature, put the chicken inside. Do not baste or add butter, as this can create unwanted steam. Roast until an instant-read thermometer in the thickest part of the breast reads 150°–155°F, about 50–60 minutes. If using thyme, add it to the pan now. Baste the chicken with the pan juices, then transfer it to a cutting board and allow it to rest for 15 minutes.

Step 5

Remove the kitchen string and carve the chicken. Start by removing the middle wing joint to enjoy immediately. Carve off the drumsticks and thighs. Take the backbone off to enjoy one of the "oysters" (the tender meat found here), saving the other for your cooking companion. Enjoy the chicken tail (or "pope's nose") for yourself. To serve, cut the breast in half, keeping the wing joint attached. This dish is meant to be rustic rather than fancy. Serve with a spread of fresh unsalted butter. You’ll start using utensils, but the flavor might make you finish with your hands because it’s irresistible.