Roast Chicken

A family favorite. Relatively simple, but no less delicious! Trussing the chicken is optional, but it does help it cook evenly.

Ingredients:

• 2–3 lb roasting chicken (= 1–1.5 kg)
• kosher salt
• black pepper
• 2 tsp minced thyme
• unsalted butter
• Dijon mustard (optional. serve on the side)

Directions:

Preheat oven to 450º (= 232ºC).

Rinse chicken in cold water, then dry thoroughly inside and out. Salt and pepper inside cavity, then truss chicken with twine. Cover outside of chicken generously with salt, and add pepper to taste.

Place chicken in roasting pan. Bake untouched (don’t open the oven door!) until it reaches 165ºF 73.9ºC) internal temperature, about 50–60 minutes.

Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let sit 15 min. Remove twine. Cut breast down the middle and slather meat with butter.