Roast Chicken-Lightened Up

A few weeks ago,
I posted about making a few lifestyle changes.
I've been dieting pretty heavily and the results have really paid off.

When I say "dieting" I feel like I'm using the term kind of loosely.
I figured out a long time ago that depriving myself only works for a while.
I'm trying very hard to control certain aspects of my diet to help me achieve my goals.

I've been exercising--which I ABSOLUTELY hate
and trying to eat with moderation.
(I've even cut back on my cocktails!!)

The exercising totally sucks,
but the food moderation is way worse
(in my opinion).
I absolutely love food,
it just loves me back way too much!!

This recipe is an adaptation from Thomas Keller's Bouchon cookbook.
I completely love all of his cookbooks, 
but Bouchon is probably my absolute favorite.
It is one of my many go-tos.

The book is a little intimidating, 
but I promise, 
the man is positively a genius in the kitchen.
All of his recipes are amazing.

This roast chicken recipe is probably the simplest recipe that I've ever made,
and one of the best.

I mean, check out this beautiful bird.
(I know your mouth is watering.)

I know that you aren't going to believe me,
but this chicken was cooked with NO OIL or BUTTER at all.
And it is absolutely amazing!!

I roast my chicken a little bit differently than EVERYONE else.
I usually roast the chicken breast down.

I've tried it both ways and to me the bird stays juicier.
You usually just have to lower the temp by a few degrees and add a few minutes cooking time.

Roast Chicken--Lightened Up
(adapted from Bouchon by Thomas Keller)

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1-large chicken (usually around 3 to 3 1/2 pounds)
kosher salt and freshly ground black pepper
2 tablespoons chopped thyme leaves

Preheat the oven to 450 degrees.

Wash the chicken (remove chicken heart, gizzards, etc...).  Completely dry the chicken inside and out.

Salt and pepper the inside and outside of the chicken liberally.  (You will probably use 1 to 1 1/2 tablespoons salt and 1/2 tablespoon pepper.

Truss the chicken with kitchen twine.  ( I like to truss mine a little bit loosely and leave the neck open a little.)

Place the chicken breast down in a deep roasting pan.  Roast for 1 hour.  (The internal temperature will read 155 degrees between the leg and thigh.)
After the chicken has cooked for 1 hour, turn off the oven and allow to sit in the oven for 15 minutes.
Remove and allow chicken to sit for 15 minutes before cutting.

Meanwhile, add the thyme leaves to the roasting pan and baste the chicken with the mixture.

Serve with more of the chicken-thyme jus.

It is amazing how you can get this beautiful, crispy skin with no oil at all.


1 comment :

  1. I JUST bought a chicken this week. Looks super yummy.


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