Thomas Keller's Simple Roast Chicken by Ben Maxwell

Ingredients

• 1 whole chicken (3-4 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C). Ensure the chicken is completely dry inside and out by patting it with paper towels. This is crucial for crispy skin.
2. Rub the entire chicken with olive oil, making sure to coat evenly. Season generously inside and out with kosher salt and freshly ground black pepper.
3. Arrange the chicken in a roasting pan. Tie the legs together loosely, or leave them untied as preferred for better air circulation and crispier skin.
4. Roast the chicken for 15 minutes at 425°F (220°C) to get the skin started browning. Then, reduce the oven temperature to 375°F (190°C).
5. Continue roasting for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
6. Once cooked, let the chicken rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.