The Most Bomb-Diggity Roast Chicken Recipe That Has Never Failed Me — 8 Years Running
Let me be clear: I do not throw around words like “bomb-diggity” lightly.
But this chicken? She deserves it. For the past 8 years, Thomas Keller’s My Favorite Simple Roast Chicken has been my ride-or-die, no-fail, always-impress roast chicken recipe. It’s crispy-skinned, juicy-souled, salty-perfected poultry magic — and I dare you to find something more satisfying on a rainy Sunday (or a random Tuesday, because you deserve it).
📖 Here’s the original recipe on Epicurious
What makes it so good? No bells. No whistles. Just really good technique — dry skin, high heat, a little truss, and a whole lotta love. It’s the kind of dish that makes you feel like a French grandma and a Food Network star all in one.
Here’s how I serve it for a perfect meal:
A Simple Kale Salad
Toss some chopped kale with lemon juice, olive oil, a big pinch of salt, and some finely grated parmesan. Massage the leaves for a minute or two — yes, with your hands. No, you won’t regret it. Add a few toasted nuts or breadcrumbs if you're feeling fancy.
Mom’s Smashed Potatoes (a.k.a. me, I’m Mom)
These are basically crispy, lemony potato magic. Here’s the method:
Use small to medium yellow potatoes and boil them until they’re fork-tender (you should be able to stab them easily — but don’t be dramatic).
Place them on a foil-lined baking sheet.
SMURSH. SMURSH. SMURSH. (That’s the sound of smashing them with a cup or the back of a spoon. Channel your inner Hulk.)
Generously drizzle with EVOO, sprinkle with Maldon salt flakes, cracked black pepper, garlic powder, and a lot of lemon juice.
Bake in a 400°F oven for 20 minutes. Then?
Pull ‘em out, hit ‘em with more lemon juice, and pop them back in for another 10 minutes until they’re golden and crispy on the edges.
Serve that chicken atop the potatoes and kale like the royalty you are. The crispy skin, the bright lemon, the garlicky crunch — it’s a plate of pure, honest-to-goodness comfort.
This dish has never let me down, not once. Whether it’s for friends, family, or just me standing over the stove pulling crispy bits off with my fingers, it’s home on a plate.