Chef Christian Delouvrier from La Mangeorie, in Manhattan, made one of the best roast chickens I’ve ever had. Sadly the restaurant is now closed but his roast chicken left an impression. La Mangeorie’s chicken was crispy and golden brown, with a beautiful bronze-like glow; created by basting it with a mixture of soy sauce and butter. The result is a chicken that is moist, savory, and delicious. For a gluten-free option, substitute the soy sauce with Gluten and Wheat Free Tamari Soy Sauce.
Heat oven to 475°. Melt butter in 2 qt. saucepan over medium heat; stir in soy sauce; set aside.
Season chicken with salt and pepper, stuff cavity with crushed garlic, and bunch thyme; tie legs together with kitchen twine. Transfer to a 9″ x 13″ baking dish.
Brush heavily with some of the soy mixture, and cook, basting twice more, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°, about 1 hour.
For a gluten-free option, substitute the soy sauce with Gluten and Wheat Free Tamari Soy Sauce.
Ingredients
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8 tbsp. unsalted butter.
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1/2 cup soy sauce.
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1 3–4 lb. organic chicken.
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Kosher salt and freshly ground black pepper, to taste.
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4 cloves garlic, crushed.
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1 bunch thyme.
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1 lemon, cut into wedges.
Instructions
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Heat oven to 475°. Melt butter in 2 qt. saucepan over medium heat; stir in soy sauce; set aside.
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Season chicken with salt and pepper, stuff cavity with crushed garlic, and bunch thyme; tie legs together with kitchen twine. Transfer to a 9″ x 13″ baking dish.
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Brush heavily with some of the soy mixture, and cook, basting twice more, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°, about 1 hour.
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Let rest for 10 minutes.
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Carve, cut in half or into pieces, and serve with lemon wedges.
Nutrition
Serving Size: 2-4.
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