Salt the bird, using about a tablespoon of kosher salt. Make a “rain” of salt over the bird, distributing it evenly and in a uniform fashion. Pepper to taste.
Put the bird in a sauté pan and place in hot oven for 60 minutes or until done. Remove from oven, and add the thyme. Let stand for 15 minutes to settle, intermittently baste with the juices while setting. Remove twine, cut and serve.
Pour a tablespoon or so of olive oil into the roasting pan before placing the chicken in the pan.
Chef Keller stresses the importance of drying the bird prior to roasting. Any excess moisture contributes to steam which inhibits the formation of a crispy skin.
As Chef Keller points out, you’ll start eating this with a fork and knife and finish eating it with your fingers. It’s that good.
A 2-3 lb chicken would not go very far in our family. I made a 5 ½ lb chicken and doubled the roasting time. It came out perfect.
Drizzle the whole bird with olive oil before sprinkling with salt, for a beautiful golden brown finish.