Roasted Chicken…there’s really no easier, faster, and fuss free, clean dinner  you can prepare for your family. During these busy weeks, I am constantly looking for options that keep my eye on the prize:  a stress free evening with my family while keeping health intact. These are few and hard to come by. Happily, I’ve got one night covered with the simple trussing and seasoning of a whole, organic chicken, throwing it into the oven, and moving on to all the other daily tasks. There are only three steps and 3 ingredients. It doesn’t get any easier than this! Here it is, in all its glory:

PERFECTLY MOIST ROASTED CHICKEN, adapted from Thomas Keller 


4-5 pound organic chicken

Sea Salt, approximately 1 tbsp

Freshly ground pepper


  1. Preheat the oven to 450°F.
  2. Clean the chicken by rinsing it under cool water, then dry it thoroughly with paper towels, inside and out. Steam is your enemy! NO MOISTURE!
  3. Place the chicken in a roasting pan or pyrex dish, with breast side facing up.
  4. Sprinkle approximately 1/4 tbsp salt in the chicken’s cavity, and then truss the bird. Cross the legs together and tie together at the ends. I also wrap trussing string around the chicken and capture the wings at its side with a bow at the top. I’m sure there’s a correct technique to use, though I’m a practical girl, and I do what’s easiest, not always correct or proper. What you’re looking for are the wings and legs to remain close together, thus keeping your bird moist. Coincidentally, your chicken will look prettier when all is said and done!
  5. Get ready for this step… season the chicken by evenly sprinkling the remaining salt and pepper all over the top of the chicken. I know what you’re thinking. That’s a lot of salt, and it is. If you are living a clean lifestyle without processed foods, then you have no salt in your diet. It’s okay tonight.  Crack freshly ground pepper atop chicken…to your liking.
  6. That’s it! Throw that chicken in a 425 oven for approximately 1 to 1-1/2 hours., or until it registers 165 degrees.  You don’t need to baste the chicken, nor should you! Again, a dry roasted chicken creates a moist bird! I know, it’s totally counterintuitive! NO WORK!…Really, just walk away until it hits 165 degrees. Set your timer and prepare to be amazed.
  7. Allow your chicken to rest for 5-10 minutes after removing from oven. Cut the twine and free your creation. I’m sure there’s also a proper technique for slicing and serving this bird; however, if you won’t tell on my improvising, I won’t report you either! Pull out the drumsticks and slice away. Slice the breast on its side and then again from the top for nice slices. I like to keep the wings and thighs together for more sizable portions.
  8. Serve with a salad and baked sweet potatoes and you have a complete, easy meal.

Bon Appetit! Your family will be impressed…this is beautiful on the plate!