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1 whole 5- to 6-pound chicken

Kosher salt and freshly ground black pepper

1 teaspoon thyme leaves (optional)

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1. Preheat oven to 425 degrees F. Arrange oven rack on bottom third.

2. Place chicken in a large roasting pan (with or without a wire rack underneath). Truss the bird, tying the legs together and close to the body of the chicken.

3. Sprinkle all over with kosher salt (about 1 Tablespoon). Season to taste with pepper.

4. Roast for 1 ½ to 2 hours, depending on size. Do not baste or add butter or oil.

5. If chicken is browning too quickly, cover loosely with aluminum foil.

6. To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 165 degrees F.

7. Remove chicken from oven and baste with pan juices. Sprinkle with fresh thyme, if desired. Let rest for at least 10 minutes before carving.

Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets. For Keller, the perfect roast chicken doesn’t require a lot of extra ingredients—just some kosher salt, freshly ground pepper, and fresh thyme (and the thyme is optional). Instead, it gets its wonderful flavor and crispy skin from a few simple but essential steps: using a pasture-raised whole chicken (which will have more flavorful meat than a conventionally raised bird), drying the skin thoroughly, salting both the skin and the cavity of the chicken, trussing the chicken with kitchen twine so that the breast meat doesn’t dry out, and roasting at a pretty high temperature without basting. It’s such a simple meal that any home cook can make on a weeknight, along with a side of roast vegetables or a quick salad.

Notes

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After going through most of the reviews, I found a few fresh and fun tips that helped me a lot and I am sure will make everyone's roast chicken even better. I am collating here what I had jotted down in my notebook. Someone suggested doing it outside if you have a fan that doesn't do much. They used an electric grill, and it worked wonders for a juicy, smoky chicken without filling the house with smoke. A great idea if you're tired of your kitchen getting smoky. One person said to toss some Herbs de Provence on the bird and let thick-cut potatoes sit under it to soak up all the tasty drippings. They said the potatoes ended up "sinfully delicious," and there was barely any smoke to deal with. A double win. Another tip was to use the best bird you can find—organic or free-range if possible. It really does make a difference in flavor and juiciness, and it’s the kind of quality that takes a simple meal to the next level. One reviewer swore by adding a cut-up lemon into the cavity of the bird. They said it made the chicken even juicier and gave it a nice tangy flavor that made a big difference. Another great suggestion was to cook the bird with some sprigs of rosemary and thyme under the skin. Not only does it add flavor, but it also makes your kitchen smell amazing—like a fancy restaurant. One person mentioned laying slices of thick-cut onion under the bird along with the potatoes. The onions caramelize and soak up all those rich drippings, turning into a sweet, flavorful treat. It adds another layer of deliciousness.

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