Grammy's Kitchen · Roast Chicken · Thomas Keller Roast Chicken
One of 43 roast chicken recipes we measured
It ranks #1 of 43 for juiciness among the roast chicken recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| aromatics | 8% | 1% |
| vegetables and beans | 56% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 1 4 to 4 1/2 pound chicken |
| Kosher salt and freshly ground black pepper | |
| 18 g | 6 garlic cloves (peeled) |
| 5 g | 5 thyme sprigs |
| 1020 g | 6 medium sized Yukon gold potatoes |
| 122 g | 2 medium-sized carrots (peeled and cut in 2-inch pieces) |
| 150 g | 1 yellow onion (peeled and cut into quarters) |
| 1 lemon sliced into wedges | |
| About 1/4 cup olive oil |
Method: 9 steps, published by girlandthekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I don’t truss the chicken either! Less fuss, right? A whole roast chicken with veggies and herbs is the perfect comfort food in my books, especially with lots of garlic 🙂 And I love that you pretty much throw everything in the one pan and way to go. You’re mak” — a cook
“While adding the vegetables makes it simpler, it is taking away from the technique of cooking the chicken. The moisture from the veggies and lemon is going to create steam in the oven – which is what you are actively trying to avoid with all of the drying of t” — a cook