I found this recipe online and it's soo easy but soo good! It's from chef Thomas Keller of Bouchon and The French Laundry. Who knew something so simple could be soo good! The whole family loved it and requests it time and time again.
Avg. 4/52 votes
One 2- to 3-pound farm-raised chicken (preferably organic)
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Preheat the oven to 450Â°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; 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 more beautiful roasted bird.
Now, salt the chickenâI like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1-2 tablespoons). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.