I tried this recipe because it's Thomas Keller's. There's a reason Keller is the number one chef in America. This is the most basic recipe in the world, yet his techniques make all the difference. By far, the best roast chicken I've ever had. I'm so sold on this recipe and so is everyone I've make it for. You've simply got to try this as the breast meat is so moist that I could eat it with no problems. Make sure you do it EXACTLY as per the instructions. Dry the chicken and then dry some more, inside and out. You won't be disappointed. I added the thyme to the cavity of the chicken and didn't baste it with juices as it was so moist it didn't need it.

Thomas Keller's recipe and commentary:

One 2- to 3-pound farm-raised chicken

Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the midddle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

I tried this Saturday .... good. The chicken was tender and the skin crisp (not that I could eat any of it... my band and skin do not agree!)

The heat cooked out fat from the chicken and then the fat in the pan was a little smokey, so I cleaned my over afterwards; but better it than me, right ???

Thanks for the receipe. I've never hear of Thomas Keller, but I will look him up.

This is my absolute favorite Keller recipe....next is his killer salad vinaigrette (he uses the awesome technique of barely coating the lettuce leaves with oil prior to adding vinaigrette....keeps the lettuce from becoming soggy). I make this once a month for dh and two close friends who bring killer wines. I mix up the sides and salad and soup starters. It's always a hit and the leftovers are amazing!