I totally understand that roasting an entire chicken may seem like common culinary knowledge for most cooks. I, however, have only recently discovered this method and am completely smitten. It's a cost-effective, time-effective, delicious way to cook a chicken.

The first time I cooked a whole chicken I read about Alice Water's method in her book The Art of Simple Food. I posted to Instagram about this new discovery and lots of people commented that they too, love this method, and many chimed in with the recipe from their chef of choice. From this, I discovered Thomas Keller's video post here, and love his ultra simple recipe (using no added oil) and have adapted it in a way that works for me.

RECIPE

Start with an organic, free range chicken if possible.

Let the bird come to room temperature before you start cooking it, so that it will cook evenly and result in better flavor.

Liberally salt and pepper the bird, insides and out. Place herbs of choice in or on the bird (I usually use Rosemary, but Thyme also works well) No added oil is needed.

Place in a saute pan, roasting pan, or dutch oven, uncovered.

Place into a 400 degree oven.

Roast for about an hour.

Let rest for 10-15 minutes. Carve, and enjoy.

So simple! And the flavor is unbeatable. Hope you enjoy this easy dinner.