This roasted chicken is insanely easy to make. The simple seasonings and cooking method result in a roasted chicken with a nice crispy skin and tender, moist meat.
It’s a delicious chicken recipe any home cook can master and enjoy!
One 3 to 4 pound whole chicken (The happier the better.)
Kosher salt and freshly ground black pepper
¼ Cup unsalted butter
Several sprigs of thyme. Remove the leaves from a sprig or two of thyme and set aside.
Preheat the oven to 450°F.
Blot the chicken inside and out with paper towels.
Salt and pepper the cavity, then truss the bird. Trussing is a good technique to feel comfortable with. The wings and legs stay close to the body when you truss a bird. The ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a better presentation.
Now, season the outside of the bird with kosher salt and freshly ground black pepper. Start by placing the chicken breast side down seasoning the back; flip and season the breast and legs.
Place the chicken in a cast iron skillet and place in the 450° oven. Leave it alone for at least 40 to 45 minutes. Then add the butter and thyme sprigs. Do not use the leaves yet. After another ten to 15 minutes, baste chicken with melted butter. Continue roasting until an instant read thermometer reads 165° inserted into the thickest part of the breast. Remove it from the oven, baste one more time, sprinkle with thyme leaves, tent with aluminum foil and let it rest for 10 to 15 minutes.
Place on serving platter, remove the twine, and carve.