Thomas Keller's recipe for My Favorite Simple Roast Chicken
from his cookbook Bouchon
is up on Epicurious, and boy is it simple—six ingredients total including the chicken, and the thyme is optional. The writing is great too: "Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good." 183 user reviews on Epicurious, and 94% of them would make it again.
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