• Prep time: 10-15 minutes
• Cook time: depending on size of chicken
• Yield: Serves 5-6
• sea salt
• Dijon mustard
• unsalted butter
• freshly ground pepper
• 2 tsps minced thyme (Optional)
• 1 x 2kg chicken, preferably orangic
- Preheat oven to 190°C. Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity then truss the bird with twine.
- Salt the chicken, rain the salt (about 1 1/2 tbsp) over the bird. Season to taste with pepper.
- Place the chicken on a roasting pan and put it in the oven. Roast it until it's done. To calculate the timing for roasting your chicken, cook 20 minutes for every 450g plus an extra 10-20 minutes. The juices should be clear when you test the thickest part of the chicken. A 2kg chicken will take approximately 100-110 minutes.
- When done, remove from the oven and add thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a carving board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Cut the breast down the middle ad serve it on the bone, with one wing joint still attached to each. Slather the meat with fresh butter. Serve with mustard on the side, and if you wish a simple green salad. (I served mine with mashed potatoes and some steamed vegetables)
NOTE: Original recipe uses 1.3kg chicken, and cooked in a 230°C oven for 50-60 minutes. However, I lowered the temp as my oven is quite hot and cooking at 230°C may dry out the meat.
This great family recipe is thanks to Goody Foodies at https://goodyfoodies.blogspot.com/2013/12/recipe-thomas-kellers-simple-roast.html