The Home Cook's French Laundry Inspired Roasted Chicken

Name: The Home Cook's French Laundry Inspired Roasted Chicken
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 1 whole chicken (3-4 lbs); 2 tbsp unsalted butter, softened; 1 tbsp olive oil; 2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper, plus more to taste; 1/2 lemon, halved; 1 head garlic, cut in half horizontally; 6 sprigs fresh thyme; 1 small yellow onion, quartered; 1 cup chicken broth, low sodium; 2 tbsp cold unsalted butter, cut into small pieces (for pan sauce, optional)

This recipe captures the simple elegance and profound flavors of The French Laundry's iconic Roasted Chicken, adapted for the home kitchen with readily available ingredients and simplified professional techniques.

Prep: 20 min

Cook: 1 hr 45 min

Total: 2 hr 20 min

4 servings

Ingredients

1 whole chicken (3-4 lbs)
2 tbsp unsalted butter, softened
1 tbsp olive oil
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 lemon, halved
1 head garlic, cut in half horizontally
6 sprigs fresh thyme
1 small yellow onion, quartered
1 cup chicken broth, low sodium

Instructions

1
Preheat your oven to 450°F (230°C).
2
Remove the chicken from its packaging and pat it very dry with paper towels, inside and out. This is crucial for crispy skin.
3
Place the chicken on a roasting rack set inside a roasting pan. Loosen the skin over the breast and thighs, then rub 1 tablespoon of softened butter directly onto the meat under the skin.
4
Rub the remaining 1 tablespoon of softened butter over the entire exterior of the chicken skin, then drizzle with olive oil.
5
Season the chicken generously all over with kosher salt and freshly ground black pepper, ensuring even coverage.
6
Stuff the cavity of the chicken with the lemon halves, garlic halves, 3 sprigs of thyme, and half of the quartered onion.
7
Truss the chicken: Using kitchen twine, tie the legs together, then tuck the wing tips under the chicken's body to prevent them from burning. This helps the chicken cook more evenly.
8
Place the remaining quartered onion and 3 sprigs of thyme in the bottom of the roasting pan around the chicken.
9
Roast the chicken in the preheated oven for 20-25 minutes, or until the skin is golden brown and starting to crisp.
10
Reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-80 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). If the skin is browning too quickly, you can loosely tent it with foil.
11
Once cooked, carefully transfer the chicken to a cutting board, tent it loosely with foil, and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute, ensuring a moist chicken.
12
While the chicken rests, make a quick pan sauce (optional): Carefully pour off most of the fat from the roasting pan, leaving behind the drippings and aromatics. Place the roasting pan over medium heat on your stovetop. Add the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 5 minutes, or until slightly reduced. Strain the sauce through a fine-mesh sieve into a small saucepan, pressing on the solids to extract all flavor. Stir in the cold butter pieces, one at a time, until melted and the sauce is slightly thickened. Season with salt and pepper to taste.
13
Carve the chicken and serve immediately with the pan sauce, if desired.

The Home Cook's French Laundry Inspired Roasted Chicken

Ingredients

Instructions

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