Roast Chicken
3 lb. chicken
kosher salt
freshly ground black pepper
2 tsp minced thyme
unsalted butter to taste
Dijon mustard to taste
*note - I brined my chicken before cooking
Preheat oven to 450. Rinse the chicken and dry with paper towels. Slat and pepper the cavity. Salt the chicken with about 1 tbsp of salt. Place the chicken in a saute pan or roasting pan and when the oven is up to temperature, put the chicken in the oven. Leave it alone, don't baste. Roast for about 45 to 50 minutes, until the juices run clear. Remove it from the oven and add the thyme. Baste the chicken with the juices and thyme and let it rest for 15 minutes.
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