Simple Roast Chicken
- Yield: 4 servings
- Prep: 20 mins
- Cook: 50 mins
Ingredients
- 1whole chicken, about 3- to 3 1/2-pounds
- 1tablespoon kosher salt, divided
- 1teaspoon freshly ground black pepper, divided
- 2teaspoons sage, minced
- 1/4cup Dijon mustard, for serving
Instructions
- Preheat oven to 450F.
- Rinse chicken thoroughly, and dry very well with paper towels, inside and out.
- 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.
- 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.
- Serve chicken with Dijon mustard for dipping.
Adapted from Bouchon by Thomas Keller (Workman Publishing, 2004).
Nutritional Info *per serving
- Calories 370
- Glycemic Load 0
- Fat 20g
- Saturated Fat 6g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 8g
- Cholesterol 130mg
- Sodium 1860mg
- Potassium 340mg
- Carbohydrate 4g
- Fiber 0g
- Sugars 0g
- Protein 41g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 0%
- Calcium 4%
- Iron 10%
