Make Roast Chicken Like A Michelin Star Chef
There are few things as delicious as a roast chicken. Whether you’re seeking refuge from a busy week, or inviting friends for dinner, roast chicken is the perfect celebratory meal. And it’s nearly effortless to cook!
Michelin star Chef Thomas Keller is known for fine dining finesse, but his recipe for simple roast chicken at home is about as easy as it gets. His tip for allowing the chicken to air-dry in the fridge overnight creates that extra crispy skin we all love. His simple method of brushing the chicken with butter, seasoning with sea salt, then cooking it on a bed of root vegetables in an open skillet, is genius (find our version of his recipe below).
Add a side salad of Bocconcini with Sun dried tomatoes (recipe also below), and end with our homemade Banana cream pie—with fresh bananas lining the pastry—for a classic meal everyone loves.
Thomas Keller-Inspired One Skillet Roast Chicken Recipe
1 (4lb) whole organic chicken
¼ cup butter
Sea salt to season
2 sliced leeks
1 quartered yellow onion
Kitchen string (optional)
Bocconcini, Sun-dried Tomatoes, and Basil Pesto Salad Recipe.
12 mini bocconcini, halved
1/2 cup chopped sun-dried tomatoes
2 tablespoons Summerhill's own market organic basil pesto
5 fresh basil leaves, chopped
Preparation
For salad, toss all ingredients in bowl until well combined.
Preheat oven to 450°F. Allow chicken to air dry without covering in fridge overnight. Pat chicken dry, brush with butter and flavour generously with sea salt. Tie the chicken to help it cook evenly, if trussing. Layer vegetables in cast iron skillet; place chicken on top. Roast for 30 minutes, then reduce oven temperature to 375°F and roast another 30 minutes, or until a meat thermometer inserted in breast registers at 180°F. Rest for 30 minutes before carving and serving. Serves 4.
