Adapted from Thomas Keller
1 whole organic chicken, about 4 lbs
good quality Kosher salt
fresh thyme sprigs
2 cloves garlic
root vegetables – potatoes, carrots, parsnips
whole shallots, peeled
a fennel bulb, cleaned and sliced
1 tabs oil
Rinse the chicken and dry it thoroughly inside and out.
“Rain” with salt, don’t be shy, rub it over the skin
and inside the cavity. Place the thyme and garlic inside. Truss the chicken – tie it with a baking twine in a
figure “8” so the legs and the wings are tightly snagged
to the body. It is said to be important in order to cook and brown the chicken evenly. Watch a video on Outnumber: “How to truss a chicken”. It is best to leave the bird uncovered to dry. Dry translates to crispy, according to Keller. Keep the chicken at room temperature for at least an hour before cooking.
Preheat the oven to 450° F.
Place the vegetables on a heavy roasting pan. Sprinkle them lightly with salt and oil. Mix them with hand to coat evenly. Place the chicken breast-up on top, slide it into the oven and forget it for 50 minutes. Then check on the bird. At this point I turn the chicken over and roast it for another 20 minutes. If you’d like to be scientific, the thermometer has to register 165° Fat the meatiest part of the thigh. You can baste it with the drippings or butter, sprinkle with herbs if you like. The vegetables underneath become caramelized from the high temperature and delicious from the dripping chicken juices. Remove from oven and let rest for ten minutes before carving and serving.
Serves 4.