Recipe

The Best and Easiest Roast Chicken

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This recipe was entered in the contest for Your Best Roast Chicken
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drbabs's Notes: I think roast chicken is one of the first things I learned how to cook, and I've tried cooking it a lot of different ways. For many years I roasted vegetables in the pan with the chicken...
I think roast chicken is one of the first things I learned how to cook, and I've tried cooking it a lot of different ways. For many years I roasted vegetables in the pan with the chicken, but always felt they were too, I don't know, greasy or something. A few years ago I came upon Thomas Keller's method of roasting chicken and I haven't turned back--dry chicken, high heat, salt, pepper, and in an hour you have a fantastic roast chicken with crisp skin and succulent meat. I place the chicken on a v-shaped rack in the roasting pan so no juices touch the skin, and when I remember, I make little cuts in the skin under the thigh, so any extra fat flows into the roasting pan. I also usually just put a large well-scrubbed Idaho potato or two into the oven at the same time and bake it along side the chicken. (but not in the roasting pan!)

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Serves 2

1 ~3 lb. chicken Ask a question about this ingredient

1 sprig each rosemary, thyme and sage, washed and dried well, trimmed to fit inside the cavity of the chicken (If you don't do this, the tips of the herbs will burn.) Ask a question about this ingredient

kosher salt and fresh ground black pepper Ask a question about this ingredient

1 or 2 large cloves of garlic, peeled and lightly smashed Ask a question about this ingredient

1/2 cup white wine, for deglazing Ask a question about this ingredient

Preheat oven to 450. Place the chicken breast side up on a V-shaped rack inside a roasting pan.
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Wash chicken and dry it well inside and out with paper towels. (This is crucial for getting crisp skin.)
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Salt and pepper the cavity. Place the sprigs of sage, rosemary and thyme and the garlic in the cavity, and tie the legs together with twine. Make small cuts in the skin underneath the thighs where the fat pockets are.
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Salt the skin all over with about a tablespoon of kosher salt, and season with pepper to taste.
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Roast for about an hour--till an instant read thermometer registers 160 when inserted in the thickest part of the thigh. (If you're simultaneously baking potatoes, you will want to turn them after about 1/2 hour.)
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Place chicken on cutting board and let rest for about 15 minutes.
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Place roasting pan on burner over medium-low heat and pour in wine. (I use whatever we have on hand. Water or chicken stock are fine. Cognac is delicious. I've also used dry sherry.) You can chop up some more fresh herbs and put them into the sauce if you like. Cook, stirring up brown bits, and pour into small pitcher for serving with the chicken. (And baked potato!)
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Enjoy!
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