Matthew Ryle: Is Thomas Keller's Roast Chicken the Best in the World?

July 31, 2026 | Thomas Keller is arguably the greatest chef alive, with three Michelin stars at both The French Laundry and Per Se.

He was once asked his favourite dish, his answer? The humble roast chicken. So I put his "Mon poulet rôti" to the test: a 3-day method of brining, air-drying and a hands-off roast.

I’m showing you exactly how it's done, to see whether it's worth giving a go at home. I find it hard to argue with Keller, a good roast chicken with a crisp green salad is a tough one to beat.

I’ll be showing a lovely salad you can serve with your chicken too. I’ve never taken this long to roast a chicken, but if it’s good enough for Keller, it’s good enough for me.

Chef's notes: It's one ingredient, so the bird is everything, buy the best quality you can. The air-dry is non-negotiable for that mahogany crackling. And genuinely: hands off in the oven. My honest verdict is in the video.


Click here for the full recipe. Then click on ‘more’.

Diane Discovers Her New Athens Neighborhood | My Greek Table with Diane Kochilas

Apr 30, 2025 | Diane discovers the history of her historic neighborhood in the heart of central Athens with the city's most renowned urban chronicler, and cooks up a delicious Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.

French Cooking Academy: Meet the Cold Start Roast Chicken Method

Jun 27, 2024 | The simplest no effort method to use for a perfect roast chicken every time.

Get the recipe here.

Ina Garten Makes Perfect Roast Chicken | Food Network

The Barefoot Contessa shares her recipe for perfect roast chicken with vegetables.

Ingredients:

1 (5 - 6 lb) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedgesr
Olive oil

Directions / Method:

Preheat the oven to 425F [220C].

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.

Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan. Toss wiih salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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