André Soltner’s Roast Chicken

By Molly O'Neill

André Soltner’s Roast Chicken
Andrew Scrivani for The New York Times
Total Time
About 1 hour
Rating
4(843)
Comments
Read comments

“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991. Mr. Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat. When the internal temperature of the bird has come up to around 158 degrees on a meat thermometer, he adds a teaspoon of water to the roasting pan, turns off the heat of the oven, and allows the chicken to steam gently for three minutes. “For the soft breast,” he said. Thyme, tarragon and onion, along with a shower of salt and pepper and just a little butter, do the rest of the work. Amazingly, perhaps, the skin stays crisp. It’s a method well worth trying.

Featured in: Food; Chicken Feed

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:At least two servings
  • 2sprigs fresh thyme
  • 3sprigs fresh tarragon, removing and reserving the leaves of 1 sprig
  • 2small white onions, halved
  • 1poussin or small chicken (about 20 ounces)
  • 1teaspoon salt
  • ½teaspoon freshly ground black pepper
  • 2tablespoons peanut oil
  • 2sprigs fresh parsley
  • ¼cup white wine
  • ¼cup chicken broth
  • 2tablespoons minced Italian parsley
  • 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

662 calories; 49 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 11 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 38 grams protein; 1034 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.

  2. Step 2

    On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.

  3. Step 3

    Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
843 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Claire Hassid

I spent a day with the gentle and kind Andre Soltner back in the '80's during a print shoot. I asked him, " I can't imagine the stress of a hostess if you came to her house for dinner. It it were me, I would freak out. What could I possible cook for you? I'd have to hire a chef." He said, "Oh, it's easy. Just roast a chicken. I will be happy with that." And I could see he was sincere. And now I have the perfect recipe for that imaginary dinner.

Deborah Payne

There is a reason this is a classic. It's simple, quick and delicious and would be difficult to improve upon. I'm not sure the trick of adding the water makes a difference but I would warn cooks to stand back because the water hitting the fat pops and splatters. Also I did not have as diminutive a bird as Mr. Soltner but the 3# one I had came out just perfect in an hour.

Irene

You also need a pan with lower, open sides so the chicken will crisp all over. I usually use a large skillet or sauté pan for roasting chicken and most meats. Just make sure it has an oven-proof handle. My advice is based on roasting full size chickens, not sure about a one-and-a-quarter pounder. But, I find if the sides of the pan are too high they hinder browning and make the bird (and the skin) steam rather than roast and crisp.

Ellen Dahlin

For a 5.5 lb chicken, I roasted at close to an hour, check it at 45 minutes. so, about 10-11 mins per pound. I only use this recipe for roast chicken.

George

Where does one find a 20 oz chicken? I don't think this is realistic at all.

Laurie

I would not know where to find a 20oz chicken so I used a Cornish game hen and adjusted the timing. I think a broil would have crisped it even more? Started narrow sliced roast potatoes ahead of time and finished with the bird and I almost ate the whole chick-a-dee.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.