USA / Main dishes

Simple roast chicken

Name: Simple roast chicken
Prep time: 15 min
Cook time: 60 min
Yield: 4 portions
Cuisine: USA
Ingredients: 1 whole chicken, 2–3lb; As needed: salt and pepper; 2 tsp thyme, optional; As needed: butter, to serve

A published Thomas Keller recipe, adapted for home preparation.

Prep15 min

Cook60 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Thomas Keller

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The French Laundry · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

4 portions

1×

1 whole chicken, 2–3lb
As needed salt and pepper
2 tsp thyme, optional
As needed butter, to serve

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 230°C. Pat chicken thoroughly dry; do not rinse raw poultry.
Season cavity, truss and season skin. Place breast-up in roasting pan.
Roast without basting, about 50–60 minutes; check breast and thigh reach 74°C.
Add thyme to juices; spoon over chicken. Rest 15 minutes, remove twine and carve.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Source yield 2–4; nutrition uses four portions. Safety adaptation: no rinsing and a fully cooked internal temperature.

Allergen notes

Milk if butter used. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 248 kcal
Protein: 32.4 g
Carbs: 0.6 g
Fat: 12.0 g
Fibre: 0.3 g
Total sugar: 0.0 g
Sodium: 120 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: salt and pepper, butter, to serve. Actual calories, fat and sodium may be higher. Whole chicken assumes a 2.5 lb bird and 60% edible yield.

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