The recipe for this roast chicken is
Thomas Keller's. If you don't know who Thomas Keller is, look up The French Laundry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDE7oNW-ryXGMhoK7D_9wK73gHz6nUBC4260rdQA-9eRP_-6mi6yO6mMs0ef5yFE6FcxRNEoJq8ezot5YZQDZHk9fRkr_XnffO84ncRZoHQAbtBwUwBqcPBtyKhbfTXwAV4gFtm0DvNQ/s400/DSC_0736-wholeuncookedchicken.jpg)
At Albertson's, I could only find 3-4 pound chickens. What the heck? Where are my hormone-injected, crazy steroid-taking 7 pound chickens?
Oh well, the recipe calls for a 3 pound chicken anyways, and it works best with smaller chickens because the oven stays at 450 degrees the whole time. Try that with a bigger chicken, and you'll have a dry, burnt outer layer while the insides are still uncooked.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCV25aBtDttMkcqCuQWbiyDXU6XzAWHddw-e_VO2C3XUxq32GPlu7tkcDmasR_pxT0XrQXhF_PW3Kr6Y5qyaDLNKjMbzK2uVGW-xvXtJd_SIebkxI78QfaAxxtdQg_p46TcfdToRHcCM/s400/DSC_0741-stovechicken.jpg)
I wanted to make a whole dinner, so I made two sides--mashed potatoes, and green beans with bacon.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzlm1Qf8EqgAfJIM3c4KU2Qu9itAPRhGONZapIMCDYypyNL_Qp4zLzdhFgqjXHGmlYsettxp4Goukw4RTIUVVSZeyBZnMQK_wZIYgkpsHWTSiri8ofi0QBZ7iaUYRxGPjqk1ko5tmTg8/s400/DSC_0743-greenbeans.jpg)
Of course, the green beans were sautéed in bacon fat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8tL7Yd6RwJpQlJ_UJfsj45UomjCm8jvUyMKeVO4pHCXo0r2eXNmqucN44SdY3o-3yiO6w3ecZDDTX1vw9XSKbE1UKC3AqEkoSaxwxbFRFGeW6gfmFA_3gRnvhmmy2E8zBLIIIu6sIGk/s400/DSC_0744-chickeninpan.jpg)
Here's the chicken out of the oven, and there's a nice, crispy skin! If you look at the wings, you might be able to see that I tucked them back, which is recommended. I also wanted to tie up the legs (aka truss the bird), but uh...I still don't have floss/kitchen twine.
You can see that I set it on a mirepoix, so that it doesn't end up sitting in its own juices. Why don't you want it sitting in its own juices? Well, unless you like crispy chicken on the top and a soggy chicken on the bottom...
Also, the mirepoix has another purpose besides lifting the chicken off the bottom of the pan--it flavors the chicken juice, which makes for a great chicken gravy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UctNxvYt_91TwY1D9OAexNv8RqYHk5GTDncFu_Meo_jFUyp1NmDHCHvAThxLrDP6ln_Gu2D4EPoZMlPyr8znNW5cHoMFUyvqeLv__sqfZl6hQy7fD6RyL0YM4TDDugNFWRQTQtXcQGw/s400/DSC_0748-roastchickenplated.jpg)
The plating: Roast chicken, green beans and bacon, mashed potatoes with chicken gravy.