Thomas Keller's Roast Chicken
Cook time
Total time
  • 2-3 pound whole chicken
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons minced thyme
  • unsalted butter, room temperature (optional, for serving)
  • Dijon mustard (optional, for serving)
  1. Preheat the oven to 450 degrees F. Rinse the chicken with cool water, then dry it very well with paper towels, inside and out. You want the chicken to be very dry so that the skin becomes crispy as it cooks.
  2. Rub the inside of the bird with salt and pepper, then truss it. Trussing a chicken keeps the wings and legs close to its body, with the ends of the drumsticks covering the top of the breast, which keeps it from drying out. Trussing a chicken simply helps it to cook more evenly overall. See the photos above for some video tutorials.
  3. Now, salt the chicken by rubbing the salt into the skin on all sides, then season with the pepper and thyme. Place the chicken in a sauté pan or roasting pan and place the chicken in the oven only after it has finished preheating. Do not add olive oil or butter, as this will create steam which will add moisture to the skin of the chicken and stop the skin from becoming beautiful golden and crispy. Roast for 45-50 minutes, until the juices run clear. Baste the chicken with the juices and thyme and let it rest for 10 minutes on a different surface.
  4. Remove the twine and carve. Serve with softened, unsalted butter and Dijon mustard on the side.
Adapted From
Recipe by The Crepes of Wrath at