There’s no mystery why “Chicken” is one of the most popular recipe searches ever. Everyone loves chicken, but it’s easy to get tired of, so we’re always on the lookout for new things to try.
When you prep a chicken like this, and roast it in a very hot oven, the bird has no choice but to cook and crisp up in its own juices, which results in very moist, flavorful meat. Thomas Keller, who helped popularize this minimalist method, argues that cooking the thighs/legs as quickly as possible in a very hot oven prevents the breasts from drying out.
Servings: 4 people
- 1 3-4 pound chicken large
- 3 tbsp kosher salt coat the entire surface of the bird, inside and out, with the salt, being extra generous on the breasts
- 1 tbsp chopped fresh thyme
- 1 juiced lemon
- 1/3 cup chicken broth plus all extra juices from rested chicken plate
- 2 tbsp butter
- 1 tsp black pepper to taste
- 1 tsp cayenne to taste
Of course, no matter how juicy and chickeny your chicken tastes, it can only get better garnished with a little spoonful of thyme butter sauce. I wanted to remind everyone how simple it is to make these quick, butter-based pan sauces. If you know how to make one, you know how to make a thousand.