Simple Roast Chicken

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


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


  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).

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%