Thomas Keller + Ina Garten Whole Roasted Chicken

Inspired by these two legends, here is a simple 1.5 hour whole roasted chicken.
Once you get the basic recipe down, feel free to start getting creative and add new spices or stuffings. Bon Appétit!

Ingredients

4-5 Pound Whole Roasted Chicken. Suggested: Mary’s Organic Chicken from Whole Foods #Ad

2 Stalks of Celery

Carrots

2 Garlic cloves

20 sprigs of Thyme

1 Lemon

Salt and Pepper

Olive Oil

Butter

Chili flakes

Recipe

Pre-heat oven to 425 degrees F.

1.

Rinse and remove innards, and set chicken on paper towels to dry and come up close to room temperature.

2.

Rough chop, the celery, carrots, garlic, and spread on a large baking sheet pan and drizzle with olive oil and salt.

3.
Pat dry the chicken, and sprinkle heavily inside with salt and pepper and place a slice of butter, 1/2 lemon, and 10 sprigs of thyme inside cavity.
Sprinkle outside with salt, pepper, chili flakes, and spread butter thinly across skin and legs. Truss chicken and place in center on top of the veg.

4.
Bake in center rack for 1 hour and check chicken, you will likely go 1 hour and 20 minutes and check for 165 degrees F and that interior liquid runs clear.