Growing up, when my dad was asked if he had a preference on dinner, he would say “anything but chicken…" which would later be shortened to A.B.C. The sentiment didn’t come from a dislike for the taste of the abundant fowl, but more because of its abundance on our dinner table.
Today, I want to share with you a simple recipe that I’ve made a number of times now that actually is chicken, but truly anything but chicken. This meal is easy and I challenge you to make it at halftime tomorrow. I hope you will love it.
The recipe is simply an oven roasted chicken and when you see the ingredients you will have your doubts. However, it is one of Anthony Bourdain’s favorites and it’s actually Thomas Keller’s recipe. Here's a clip from Bourdain’s show No Reservations of Keller making this chicken!
Thomas Keller’s Roast Chicken
- One farm-raised chicken, 2 to 3 lbs.
- Kosher salt and freshly ground black pepper
- 2 tsp. minced thyme
- Unsalted butter (optional)
- Dijon mustard (for dipping in)
I’ll let you read the instructions at the link above, but it’s simply a chicken that’s trussed* and salted. And trust me, it’s amazing. You will reconsider the super market rotisserie once you’ve tried this.
I often toss some chopped sweet potatoes, potatoes, carrots and Brussel sprouts with rosemary, thyme, salt and olive oil in a baking dish and chuck that in the oven for about 45 minutes as well. It makes for a delicious Sunday evening meal.
*Note: you can use everyday string to truss the chicken.