For a delicious chicken dinner, try this roast chicken recipe from Minetta Tavern chefs Riad Nasr and Lee Hanson.

The Martha Stewart Show, March 2009, The Martha Stewart Show, Episode 4108


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees.

  • In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.

  • Place rosemary and thyme sprigs, crushed garlic, and baguette in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.

  • In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides, about 10 minutes. Transfer skillet to oven and roast, basting with pan juices, until it reaches 165 degrees on an instant-read thermometer, 30 to 35 minutes.

  • Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.


Reviews (2)

Rating: Unrated
I hope that Minetta Tavern alerts their guests about the "chef's treat" that is roasted with the chicken. Diners on a gluten-free diet may not be aware of this practice of adding a baguette and will suffer from cross-contamination.
Rating: Unrated
It's a delicious recipe and faster than other roasted chicken!!