1 whole chicken, 2-3 pounds
salt and freshly ground pepper
2 teaspoons minced thyme (optional)
Preheat oven to 450° F. Rinse the chicken, then pat dry with paper towels. Get as much moisture off the bird as possible to ensure crispy skin.
Salt and pepper the cavity, then truss the bird. Easiest way to truss the bird is to reach inside the cavity and poke a small hole through the membrane of the hip joint. Bring the opposite leg up and tuck the end into the hole. Bring the other leg up and cross it over, voila!
Now, salt the entire chicken really, really well. Use more than you think you’ll need, about one tablespoon. Season to taste with pepper.
Place the chicken in a roasting pan and put it in the oven. Let it roast for 50 minutes undisturbed. Don’t baste it. Don’t open the door to check it. Just have faith and leave it be.
Remove it from the oven, add thyme to the pan juices and baste the bird. Let rest for 15 minutes before carving.