Roast Chicken-bare Minimum.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 (2 -3 lb) farm raised whole chickens
• kosher salt & freshly ground black pepper
• 2 teaspoons minced thyme (optional)
• unsalted butter, for serving
• dijon mustard, for serving (also optional)

Recipe

• 1 preheat the oven to 450°f
• 2 rinse the chicken and dry it inside and out very well. the idea is to create very dry heat and prevent steam. (strange, i know).
• 3 salt and pepper the cavity lightly, then truss the bird.
• 4 scatter about 1 tablespoon salt over the skin of the bird, as evenly as you can. season with pepper. don't add any liquid or anything.
• 5 place the chicken in a sauté pan or roasting pan and in the oven. roast it until it's done, 50 to 60 minutes.
• 6 remove it from the oven and add the thyme, if using, to the pan. baste the chicken with the juices and thyme and let it rest for 15 minutes.
• 7 remove the twine. carve into individual portions.
• 8 the cookbook says to serve with the mustard and butter for "slathering" on the bird, but i found this a little excessive and left it out. anyway, it was still delicious.