Learn how to make a Salt-Roasted Chicken Recipe! Go to foodwishes.blogspot.com/2013/1... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Roast Chicken with Thyme Butter Sauce!
This is the first chicken recipe my daughter made, and it was delicious. Great confidence boost for her to make something so yummy in her first attempt. Thanks, Chef John
This may be a 7 year old video but I just made this and it is by far the most tender, moist and flavorful roast chicken I ever had in my 56 yrs on the planet! Thank you Chef John!! OUTSTANDING!
Chef John! This was a HUGE hit in our home tonight. So amazing! So moist. Prepared it with some extra wide egg noodles and thinned out the sauce to ladle over the noodles as well. My wife LOVED it. Thanks for making me look like a cooking genius!
Did everything you said, followed it to the T, and it turned out better than I hoped! I didn't have any thyme for the butter sauce, so I used garlic instead, and it still turned out great! My family was very surprised that I was able to make such a flavorful chicken with what little spices we had around the house. I don't plan on telling them any time soon that I just used salt on the chicken.
I like him! He is the one chef that is funny and NOT annoying. He makes cooking fun! I'm actually making this for my daughters birthday tomorrow :) thx chef
Chef, I tried this recipe very sceptically. Had the chicken in the oven for nearly 45m but it was still looking rather pale but in the last 20 min. It took on a golden hue, with the sauce it was a major hit. I served it with a roast lamb but the chicken took the crown. Thanks again for all your efforts. You make cooking simple and fun, and you make us 'home cooks' look like professional chefs. Thank you
Ok! So I cooked this last night for dinner and it is, no dought the Best baked chicken recipe ever! We were really amazed, I'm in my mid 50s and I've been cooking all my life and this was the best baked chicken I have ever eaten! Thanks Chef John!
I used this in my first attempt at roast chicken for my boyfriend and his family and it went over unbelievably well. Everyone went crazy over the sauce! Definitely earned me tons of brownie points. Thank you chef John!!!!
i LOVE this man's work. he never fails to teach, to entrance with his simple yet sublime production, and also, perhaps, less importantly, amuse. Chef John's wit is ambrosia to these ears. This recipe especially had me giggling wonderfully and I think will be an introduction to my sorrowfully as yet, ignorant friends. Keep shining, Sir John. it's high praise indeed, that you headline night after night after hours of superlative music. thank you and hope your musical palette is as refined without pretension.
Just recently discovered you Chef John, and my boyfriend and I made this chicken... unbelievable !!! I never had faith in whole roasted chicken before, but will be sure to add it to the rotation!!❤️
I made this tonight, and despite my urges to layer it with garlic, black pepper, paprika and other spices, I decided to just follow the recipe and use nothing but salt. Sounds a bit boring I thought? But I'm pretty amazed by how it turned out. Really tender and flavourful, just an awesome taste of roast chicken with nothing else interfering. I also made the thyme butter sauce. Fresh thyme would have been more vibrant but I didnt have any, so just used dried with a splash of red wine vinegar. Even so, the sauce was very good I now accept Chef John is just a culinary genius, and I won't dare question his recipes again
HI Chef John, I made this recipe using chicken thighs, and I won't lie to you - I messed it up at first, pulled the chicken out too early because I thought it was done - it wasn't. Tossed them back in the oven and the skin crisped up beautifully. Instead of a thyme sauce, I made not just one, but two pan sauces - a honey mustard sauce and a barbecue sauce. After all, I am the James Bond of deglazing my fond.
What a simple easy way for a great Sunday dinner. Serve along with roasted brussel sprouts and a baked potato!!! Heaven!!! Chef john you are the mensch of the menu!!!!!
I first watched this video 4 years ago and it’s been my go to ever since. I was 18 trying to impress my mom and girlfriend and now here I am telling others to go check this video.
Actually, it doesn't. A 13th century treaty of falconry is the only source that mentions poison, and that treaty was obviously very wrong. Come on, if it was true every hospital in the world would have chicken ward.
Love your videos Chef John ! You're the best RU-vidr so far, your recipes are so delicious, perfect video editing, and above that,your perfect narration ! Keep doing your videos, because I'm sure you bring happiness to all of your fans ! I've learned so much from you, and now I impress all of my friends with your recipes, so thank you so much ! Cheers from Paris, and vive la cuisine !!!
I made this last night for maybe the 3rd time and each time it is very good. The chicken comes out perfect and the sauce is incredible. I caught my girlfriend literally licking her plate of all the leftover sauce.
I figure it's my duty to give credit where it's due but this dish really is amazing the sauce, the skin, the bird is incredibly moist as if it was brined. thanks for posting this.
It seems like people are so used to the "robotic speech tone" of Food Network that if they listen to a more happier and unscripted tone, they get annoyed. Let's use some common sense... if you don't like it, no one is forcing you to listen. There are many other cooking You Tube channels out there to choose from. Meanwhile, I am here for the fabulous recipes this chef offers for free.
Fabulous tender & surprisingly not overly salty chicken....btw don't throw away that delicious chicken fat, keep it to roast potatoes or potato wedges in....delicious yeah I know not healthy but jeez occasionally is ok
Although I'm sure he didn't invent it, this is essentially the Thomas Keller method, so I'm glad to hear his name at least mentioned in the video. Small bird (2-3lbs), dry seasoning only (no butter or oil), roast at high heat for about an hour, let rest. I cooked a chicken like this for Christmas dinner and my girlfriend is now actually a white meat lover. She never liked it because she had only had it dry and overcooked. This is probably the only basic roast chicken recipe I'll ever use.
this has become my go-to protein!! the chicken just tastes soooo chicken-y and I love how juicy it comes out. It also works for just leg quarters for a set dinner :) Too easy and just perfect with anything!
If the pic in your profile really is of you, then I love you! You are a stud! And, yes, I am gay.... and when I see studs like you, I'm happy and proud to be gay.... Hope I didn't offend you... didn't mean to.
Hello Chef John!! I am cooking this right now and my whole house smells wonderful! Can't wait to eat it!!!!!!! This is so simple yet absolutely delicious!
oceandrew no....totally miss the point. It’s this.........come up with your own idea to make side dish with chicken or search web/RU-vid. Must be a couple million. It doesn’t have to be trout beans. Duh.
Listen up oceandrew....or more appropriately Penis Breath. The video isn't about side dishes, it's about roasting a chicken.....can't you read the title. Like it or lump it....that's how it goes. Title of video......roasting a chicken.....get it now? Now as for your intelligence......hmmmm....let's see......since we are talking about food......I'd say that compared to Chef John here at Food Wishes, you have the IQ of a Carrot.
graftngreed.... "penis breath"?? Well, aren't you the upstanding example of the human evolution... or divine design depending on your point of view. Buh bye..... BLOCKED.
oceandrew the trump university thing and, really, the entire response has been childish and uncalled for. you're not changing minds. you're just trying to prove to yourself how smart you are. just tell us the name of the recipe and move on.
I just made this. It is a perfectly roasted, crispy skinned, juicy chicken. But, it's way too salty! I must've used too much. The sauce was great, but too salty also. I'm gonna have to take a water pill, or just sit here and watch my ankles swell! I'll try it again and not salt the cavity.
Did you use a salt grinder or your fingers to put the salt on? Cause sometimes salt grinders grind more than you can actually see... Did that make sense? lol
After trying this recipe and two others, I am now officially addicted to this channel! This recipe was so insanely good. I have always been an "low and slow" chef, afraid of the high heat with chicken. Gave it a shot with this recipe and I may never go back to my old ways, wow! Next up, Grand Marnier Souffle!!! :)
Your amazing recipes inspire me when I am wondering what to cook for our church lunch. You really know your stuff mate, I feel your passion for delicious food 🍴.
I've been using this technique for years - nothing better! I love the thyme butter sauce. I usually do a dijon sauce but will try this next time I do roast chicken.
