For most serious foodies, chicken has long been that “other” item on the menu — the one that you might order if it’s fried, but otherwise would never prioritize over pork or beef. But lately I’ve seen more than a few restaurants that put fowl front and center, making the humble bird their centerpiece dish. None more so than Le Coq Rico, which I first read about in The New York Times earlier this summer, and simply had to have their gloriously golden roast chicken, 100-degree weather be damned.
The restaurant was kind enough to share Chef Antoine Westermann’s recipe for the perfect roast bird, a deceptively simple dish where butter and olive oil rubbed all over — and inside — the chicken make a world of difference.
Roast Chicken, Westermann Style