Simple Roast Chicken (Thomas Keller)

My go-to chicken recipe for decades. High and dry heat (no veggies in there making steam!) it is SO easy and never disappoints. The crispy skin is perfect. I don’t truss because I’m lazy and I don’t ever remember to baste with thyme. While it rests I make a pan sauce by deglazing the pan with wine/beer/cider/broth/vermouth/whatever liquid I have, stirring in choppped shallots and once thickened, whisking in some Dijon mustard. You will not regret it.