My Favorite Simple Roast Chicken

Name: My Favorite Simple Roast Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Dijon mustard; 907 grams farm-raised chicken; 4 servings Kosher salt and freshly ground black pepper; 2 teaspoons minced thyme (optional); 4 servings Unsalted butter

My Favorite Simple Roast Chicken might be just the main course you are searching for. This recipe makes 4 servings with 310 calories, 35g of protein, and 18g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up dijon mustard, butter, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Oven

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs 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 it also makes for a more beautiful roasted bird.

Ingredients you will need

Salt And Pepper

Roasted Chicken

Chicken Drumsticks

Whole Chicken

Chicken Wings

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

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 I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Roasting Pan

Oven

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.

Ingredients you will need

Whole Chicken

Thyme

Equipment you will use

Cutting Board

Oven

Frying Pan

Remove the twine. Separate the middle wing joint and eat that immediately.

Equipment you will use

Kitchen Twine

Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards.

Ingredients you will need

Meat

Oysters

Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter.

Ingredients you will need

Butter

Bone

Meat

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.

Ingredients you will need

Mustard