INGREDIENTS

• 1 whole chicken (2-3 pounds)
• 1 tablespoon kosher salt
• Freshly cracked black pepper
• 1 tablespoon fresh thyme leaves

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. Pat the chicken dry.
3. Truss the bird by tucking wings under the bird and using kitchen twine to tie drumsticks together.
4. Evenly sprinkle salt evenly over the whole chicken and then season with fresh black pepper.
5. Place the chicken in a cast-iron skillet and place in a preheated oven.
6. Roast until cooked throughout – 50-60 minutes.
7. Remove from oven and transfer chicken to a carving board to rest for 15 minutes.
8. Meanwhile, add the thyme to the hot pan juices and swirl until fragrant.
9. Remove twine and carve chicken as desired.
10. Serve carved chicken with thyme pan juices poured on top.
     

SERVES: 4

TIP: Try it with Spring Grain Salad on the side.