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Home > Recipes
Recipes from Pilgrim's Kitchen
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Simple Roast Chicken
Simple Roast Chicken
Adapted from Bouchon by Thomas Keller (Workman Publishing, 2004)
Ingredients:
1 whole chicken, about 3 – 3 ½ pounds
1 TBLS kosher salt, divided
1 tsp freshly ground black pepper, divided
2 tsps sage, minced
¼ cup Dijon mustard, for serving
Directions:
Preheat oven to 450 F.
Rinse chicken thoroughly, and dry very well with paper towels, inside and out.
Sprinkle half of salt and pepper into the cavity of the chicken. Place chicken in roasting pan. Sprinkle remaining half of salt and pepper evenly over outside of chicken.
Place chicken in oven and roast until thermometer reaches 180 F when inserted into the thickest part of the thigh, about 50 – 60 minutes. Remove chicken from oven and sprinkle sage evenly over chicken. Baste chicken with juices from pan. Let chicken rest 15 minutes on carving board.
Serve chicken with Dijon mustard for dipping.
Nutrition Information, Per Serving:
440 calories; 25 g fat; 7 g saturated fat; 2 g carbohydrate
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