Ingredients
1 chicken, about 3½ to 4 lb
kosher salt (enough to coat the entire surface of the bird, inside and out)
for the thyme-butter pan sauce
1 Tbsp thyme leaves
1 lemon, juiced
⅓ cup chicken broth (plus all extra juices from rested chicken plate)
2 Tbsp cold butter cut in 4 pieces
salt and pepper to taste
cayenne, to taste
* sauce ingredients are an estimate; use the force
Directions
Remove chicken from the refrigerator about an hour before cooking. Preheat oven to 450°.
Dry chicken thoroughly with paper towels. Tuck in wing tips and place chicken in a large, oven-safe sauté pan. Generously salt the cavity with at least a teaspoon of kosher salt and continue salting every external surface of the chicken, except for the breasts. Truss the chicken and then thoroughly salt the breasts. Remove excess salt from the pan with a paper towel.
Transfer chicken to the center of a preheated oven and roast for about 50-60 minutes or until the internal temperature of the thigh reaches 160° and juices run clear. The skin should be golden brown, dry, and crispy. Remove chicken from the pan and allow to rest for 5 to 10 minutes.
Remove excess fat (about 90%) from the pan with paper towels. Place pan on the stove, turn on heat to medium-high and add thyme. Cook for about 30 seconds in pan drippings, stirring with a wooden spoon. Pour in lemon juice and chicken broth then bring to a simmer, reducing by half; about one or two minutes. Reduce heat to very low and add butter, stirring constantly. Once about half of the butter has melted, pour accumulated juices from the resting chicken into the pan. When butter has melted, turn off the heat. Add chicken broth to thin the sauce if desired. Add salt, pepper, and cayenne to taste.
Carve chicken, plate, and spoon sauce over the chicken.