Roasted Chicken

This recipe, which I developed for Le Pichet in 2000, is designed to produce a perfectly roasted, crispy skinned chicken in just under 1 hour.  Since the recipe is so simple with almost no added flavors to hide the great taste of the chicken, choose the best quality bird you can get your hands on.  Note that the high roasting temperature can result in a fair amount of smoke.  If you don’t have a hood or fan in your kitchen, this can be a problem.  I use grey salt or sel gris from Brittany for this recipe.

Serves 2.


1 roasting chicken, about 3.5 lbs.
4 tablespoons unsalted butter
1 tablespoon coarse sea salt
black pepper


  1. Trim the chicken by removing the wishbone, tail, any extra fat in the cavity and the first joint of the wings. Truss the chicken. Preheat the oven to 500 deg F.
  2. Melt the butter in a heavy pan large enough to hold the chicken comfortably (I prefer copper or cast iron). Put the chicken in the pan on its back, and baste thoroughly with the melted butter, making sure to get butter all over including in the cavity.
  3. Sprinkle the upper surfaces of the chicken with the sea salt. Season well with fresh ground black pepper. Move the pan and chicken to the oven.
  4. Roast the chicken for about 55 minutes, basting with pan drippings every 15 minutes. The chicken is done when a knife stuck in the deepest part of the thigh comes out hot. Do not overcook.
  5. Move the chicken to a serving platter and remove the trussing string. Carve the bird and serve immediately.
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