Now to be fair, this isn't our recipe. But it comes from just up the road in Napa from famed chef, Thomas Keller. This is simple and only calls for three ingredients; Chicken, salt and black pepper!
1. First, let your chicken come to room temperature before you roast it.
Take your chicken out of the fridge at least 45 minutes before you start roasting it. If it’s still refrigerator-cold when you put it in the oven, your cooking time will be longer, and your chicken won’t be as tender.
2. Don’t wash your chicken.
Rinsing your chicken just spreads gross raw chicken germs all over your sink. If you cook the meat to the proper temperature (165 degrees), any dangerous germs or bacteria will be killed anyway.
3. Preheat the oven to 450°F.
4. Dry your chicken REALLY WELL on the inside and outside.
Any excess moisture will create steam and actually make your chicken drier. So use paper towels to pat your chicken dry on the outside. Then, grab a few more paper towels and stick them inside the cavity; it’ll feel weird, and you’re going to pull out some gross gunk, but this step is absolutely essential to the awesomeness of your resulting chicken.
5. Next, sprinkle kosher salt and pepper inside the chicken cavity.
The salt that you sprinkle in the cavity will get absorbed into the meat from the inside, meaning that all of the meat will be flavorful, not just the outside surface.
6. Then you’re gonna truss your chicken. Here’s how and why:
7. Season the outside of your chicken with lots of salt and some pepper.
A 4-pound chicken will need about a tablespoon. Don’t just pour salt out of a container; use your hand to sprinkle salt all over the chicken to ensure that it’s evenly coated.