Simple Roast Chicken

  • Yield 4 servings
  • Prep 20 mins
  • Cook 50 mins

Simple and, oh, so satisfying, this whole roasted chicken is a go-to dinner recipe.


1 whole chicken, about 3- to 3 1/2-pounds
1 tablespoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 teaspoons sage, minced
1/4 cup Dijon mustard, for serving


  1. Preheat oven to 450F.
  2. Rinse chicken thoroughly, and dry very well with paper towels, inside and out.
  3. Sprinkle half of salt and pepper into the cavity of the chicken.  Place chicken in roasting pan. Sprinkle remaining half of salt and pepper evenly over outside of chicken.
  4. Place chicken in oven and roast until thermometer reaches 180 F when inserted into the thickest part of the thigh, about 50 – 60 minutes. Remove chicken from oven and sprinkle sage evenly over chicken. Baste chicken with juices from pan. Let chicken rest 15 minutes on carving board.
  5. Serve chicken with Dijon mustard for dipping.

Adapted from Bouchon by Thomas Keller (Workman Publishing, 2004).



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