David and I discovered this perfect roasted chicken at Jody Williams’ restaurant “Buvette” in Paris and it’s been our go to recipe ever since. The task of roasting a whole chicken might appear daunting to a few people but it tastes so much better than chicken breasts alone. Bonus: you can use the leftover meat in a delicious salad the next day!
1 tbsp fennel seeds
1 tbsp herbes de Provence
1 tbsp coarse salt
One 3- to 4-lb. chicken, patted dry with paper towels
Using a mortar and pestle, or in a coffee grinder, coarsely grind the fennel seeds, herbes de Provençe and salt. Evenly season the chicken with the mixture, inside and out, really massaging it into all of the crevices. Let the chicken sit for at least an hour at room temperature, or in a sealed plastic bag in the refrigerator for up to 3 days.
When you are ready to cook the chicken, preheat the oven to 425°F, place the chicken in a skillet or a roasting dish — anything, really — and set it in the oven. Roast until the thigh registers 165°F on a meat thermometer, about 1 hour and 15 minutes.
Let it rest for at least 10 minutes before carving and eating it. No need to truss, baste, anything. Just season and cook. End of story.
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