Thomas Keller’s Roasted Chicken Recipe

Chef Thomas Keller’s roasted chicken recipe will please your taste buds. This recipe brings you a unique taste of juicy, and spicy chicken with perfect marination. Try making this exact copy of the roasted chicken recipe just like chef Thomas Keller. This recipe will be a scale-up for your taste buds!

Chef Keller is known for his finesse touch to chicken roast. He adds exquisite contrasting flavors and textures to this recipe. For preparation, all you need is chicken, salt, and pepper, a roasting pan, and some kitchen twine to tie up the legs and wings.

Keller believes in just adding two to three ingredients and bringing the best taste. The chicken gets wonderful flavor using pasture-raised bird, drying the skin thoroughly. Also, salting both the skin and the cavity of the chicken.

The whole process requires brine, air-drying, trussing, and roasting. Bringing the chicken will improve the taste and the flavor of the chicken. The trussing will make the chicken brown during cooking. You will get a juicy, flavorful chicken after roasting. Prior to roasting, the wishbone is removed for carving. It’s the perfect meal to prepare on a weeknight with some veggie salad.

Chef Keller is an amazing chef, and we love how he brings versatility and the flavors to his dishes. With his amazing culinary journey, he has recreated a roast chicken recipe. Follow this article to see detailed recipe steps, equipment to use, nutritional information, and instructions. So, let’s get started!

What Equipment Will You Need To Make Thomas Keller’s Roasted Chicken?

• Container – Marinate the chicken wings with brine and place them into the container.
• Roasting Pan – Place the chicken on the roasting pan after you bring the chicken.
• oven – Prepare the roast chicken at a certain degree in the oven.
• Butcher Twine – Tying the chicken with butcher twine during the roasting process.
• Knife – Cut the wishbones of the chicken with the help of a knife.
• Chef’s Knife – Cut the veggies as a side salad with the chef’s knife.

How Much Time Do You Need To Make Thomas Keller’s Roasted Chicken?

What Ingredients Will You Need To Make Thomas Keller’s Roasted Chicken?

• Chicken Wings: Brine and truss the chicken wings for preparing roasted chicken.
• Rutabagas: Cut off both ends of the rutabagas and combine with other ingredients in the roasting pan for a side serve.
• Turnips: Cut off turnips for a side and serve with chicken.
• Parsnips: Cut off the parsnips for the side veggies. It brings a sweet and licorice taste to the salad.
• Leeks: Cut off leeks for oniony, sweet, and depth of flavor to the roast chicken.
• Carrots: Peel carrots to add into the vegetable salad as a side serve. It brings crunch to it.
• Onions: Cut onions into pieces for the vegetable roast salad.
• Red Skinned Potatoes: Leave the potatoes whole to get a mouthful of vegetable salad.
• Clarified Butter: Brush chicken with butter for roasting purpose.
• Lemon: Squeeze lemon for extra tanginess over the top of roasted chicken.

Steps To Make Thomas Keller’s Roasted Chicken

1. Brine And Refrigerate

Bring the brine ingredients to a boil in a roasting pan. Remove from heat and set aside to cool. Place the chicken in the container with brine. Place brine in the refrigerator to chill.

As the brine cools, remove the chicken neck and any internal organs. Using a knife, remove the wishbone from the chicken so it can be carved more easily. Refrigerate the chicken for 8 to 12 hours after placing it in the cold brine. When done with brining, pat the chicken with dry paper towels and discard the brine.

2. Truss The Chicken

Put the chicken breast-side up and slide the string’s center under the bird’s neck. In the direction of the wings and legs, raise the string. When the string reaches the legs, tuck the wings in with your thumbs. Keep the string taut to force the wings firmly against the body.

Tie off to finish. Place the chicken in the refrigerator to completely dry out any excess moisture for at least 8 hours.

3. Sauté The Salad For the Side Serve

Cut off rutabagas, turnips, leeks, parsnips, and carrots. Cut the onion into wedges and leave the potatoes whole. Combine all the ingredients in the roasting pan and season with salt. Dizzle clarified butter over the vegetables. Sauteed veggies are ready.

4. Roast The Chicken

Preheat the oven to 475 degrees. Brush the chicken with clarified butter and season it with a pinch of salt. Put the vegetables around and place the chicken in the middle of the roasting pan. Roast for 25-30 minutes. Transfer the chicken to a carving board and cook for 20-30 minutes. Squeeze the lemon on the top and sprinkle salt.

Nutrition Information

how will Thomas Keller’s Roasted Chicken Look And Taste Like?

Chef Thomas Keller’s roasted chicken is flavorful and dazzling. It has an amazing taste with a wide range of flavors and textures that can be used in many ways. It is fragrant, crackly, sweet, spicy, salty, and devourable. For superior roast chicken texture, choose pasture-raised chickens and brine the skin.

Serve this amazing roasted chicken with vegetable salad. Some people like to serve their roasted chicken with gravy or sauce. Add the sauces at the end of cooking time so they don’t burn onto the surface of your chicken during baking.

recipe card

Thomas Keller’s Roasted Chicken Recipe

Chef’s Thomas Keller’s roasted chicken recipe will please your taste buds. This recipe brings you a unique taste of juicy, and spicy chicken with perfect marination. Try making this exact copy of the roasted chicken recipe just like chef Thomas Keller. This recipe will be a scale-up for your taste buds!

Prep Time 30 mins

Rest Time 1 hr

Total Time 1 hr 30 mins

Race Chef’s Delight

Kitchen American

Servings 2

calories 126.7 calories

• ½ pounds Chicken
• 3 Rutabagas
• 2 Turnip
• 2 Parsnips
• 2 Leeks
• ½ cup Carrots (Chopped)
• 1 Onions
• 8 Red Skinned Potatoes
• 2 tablespoons Clarified Butter
• 1 lemon

• Bring the brine ingredients to a boil in a roasting pan. Remove from heat and set aside to cool. Place the chicken in the container with brine. Place brine in the refrigerator to chill.

• As the brine cools, remove the chicken neck and any internal organs. Using a knife, remove the wishbone from the chicken so it can be carved more easily. Refrigerate the chicken for 8 to 12 hours after placing it in the cold brine. When done with brining, pat the chicken with dry paper towels and discard the brine.

• Put the chicken breast-side up and slide the string’s center under the bird’s neck. In the direction of the wings and legs, raise the string. When the string reaches the legs, tuck the wings in with your thumbs. Keep the string taut to force the wings firmly against the body.

• Tie off to finish. Place the chicken in the refrigerator to completely dry out any excess moisture for at least 8 hours.

• Cut off rutabagas, turnips, leeks, parsnips, and carrots. Cut the onion into wedges and leave the potatoes whole.

• Combine all the ingredients in the roasting pan and season with salt. Dizzle clarified butter over the vegetables. Sauteed veggies are ready.

• Preheat the oven to 475 degrees. Brush the chicken with clarified butter and season it with a pinch of salt. Put the vegetables around and place the chicken in the middle of the roasting pan. Roast for 25-30 minutes.

• Transfer the chicken to a carving board and cook for 20-30 minutes.

• Squeeze the lemon on the top and sprinkle salt.

calories: 126.7calories | protein: 13.3g | Fat: 7.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.1g | Cholesterol: 43.3mg | Sodium: 41.3mg | Potassium: 119.3mg

Keyword Homemade Thomas Kellar’s Roasted Chicken, Scrumptious Thomas Kellar’s Rpasted Chicken, Thomas Kellar’s Roasted Chicken

Frequently Asked Questions (FAQs)

Grab your pantry items and get started to prepare Thomas Keller’s roasted chicken with us. Refer to the above details and let us know how it goes in the comment section below.