Chicken Rôti Recipe
An easy fall dish from New York City's Buvette.
1 tbsp fennel seeds
1 tbsp herbes de Provence
1 tbsp coarse salt
One 3- to 4-lb. chicken, patted dry with paper towels
Step 1: Using a mortar and pestle, or in a coffee grinder, coarsely grind the fennel seeds, herbes de Provençe and salt. Evenly season the chicken with the mixture, inside and out, really massaging it into all of the crevices. Let the chicken sit for at least an hour at room temperature, or in a sealed plastic bag in the refrigerator for up to 3 days.
Step 2: When you are ready to cook the chicken, preheat the oven to 425°F, place the chicken in a skillet or a roasting dish — anything, really — and set it in the oven. Roast until the thigh registers 165°F on a meat thermometer, about 1 hour and 15 minutes.
Step 3: Let it rest for at least 10 minutes before carving and eating it. No need to truss, baste, anything. Just season and cook. End of story.
Reprinted with permission from Jody Williams’ Buvette (2014 Grand Central Publishing).