· One 2- to 3-pound farm-raised chicken
· Kosher salt and freshly ground black pepper
· 2 teaspoons minced thyme (optional)
· Unsalted butter
· Dijon mustard
· Preheat the oven to 450°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.
· Now, salt the chicken (don’t be shy). Season to taste with pepper.
· Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven and leave it alone. Don’t baste or add butter or open the oven.
· Roast it until it's done, 50 to 60 minutes. 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 on a cutting board.
· Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad.