---
title: Thomas Keller's Crispy Roast Chicken
description: Famous brined and air-dried whole roast chicken roasted at high heat with ghee and thyme for ultra-crisp skin and exceptionally juicy meat.
servings: 4
prep time: 30 minutes
cook time: 55 minutes
tags:
  - mains
  - chicken
  - roast
  - classic
---

= Brine

In a #large stockpot{}, combine @water{1.9%l}, @coarse salt{200%g}, quartered @lemons{2}, @fresh thyme{6%sprigs}, @fresh parsley{6%sprigs}, @bay leaves{3}, @black peppercorns{1%handful}, and optional @honey{110%g}.

Bring to a boil over high heat, stirring until the salt and honey are completely dissolved.

Remove from the heat and stir in the remaining cold @water{1.9%l}. Chill the brine completely in the refrigerator until ice-cold before adding the chicken.

= Brining & Drying

Submerge @whole chicken{1.6%kg} entirely into the cold brine (do not rinse the chicken first; discard any giblets).

Cover and refrigerate for ~brine{8%hours}.

Remove the chicken from the brine and discard the liquid. Pat the chicken thoroughly dry, inside and out, with #paper towels{}.

Place the chicken uncovered on a plate or rack in the refrigerator for ~air-dry{12-24%hours}.

> Note: Air-drying in the refrigerator is the most critical step to achieve shatteringly crisp skin.

= Preparation

Take the chicken out of the refrigerator and let it sit at room temperature for ~temper{45-60%minutes} before cooking.

Preheat your oven to 245°C / 475°F (top and bottom heat).

Truss the chicken with #butcher's twine{} so the legs and wings sit snugly against the body.

Brush the skin lightly all over with melted @ghee{2%tbsp} (or avocado oil).

Season very sparingly with @fine salt{1/2%tsp} (the chicken is already deeply seasoned from the brine), and sprinkle @fresh thyme leaves{2%tsp} over the top.

Set the chicken breast-side up on a #roasting rack{} placed over a #roasting pan{} or deep baking sheet to catch juices without letting the bird sit in liquid.

= Roasting & Resting

Roast at 245°C (475°F) for ~{20%minutes}.

Reduce the oven temperature to 200°C (400°F) and continue roasting for ~{25-35%minutes}. Do not baste and do not cover with foil, as both will soften the crispy skin.

Check the internal temperature with a #meat thermometer{} inserted into the thickest part of the thigh (without touching the bone). Remove the chicken once it reaches 74°C (165°F) and the skin is deeply golden and blistered.

Transfer to a board and let rest loosely for ~rest{10-15%minutes} before carving. Reserve the flavorful pan drippings for serving or making a pan sauce.