Big (3 ½ lb) chicken
Fresh thyme (leaves only)
Fresh ground black pepper
Salt Roast Chicken
1 h 20 m
1 h 30 m
- Remove chicken from fridge an hour before cooking.
- Pre-heat oven to 450°F/230C/Gas Mark 8.
- Blot out moisture with paper towels. Snip the chicken butt off.
- Sprinkle the inside of the chicken with at least 1 tsp of salt. Salt the chicken generously on all sides, into all crevices, bends and curves.
- Tie the legs together. Place chicken on its back into a large skillet, tuck its wing tips under and sprinkle the breast with more salt. Use a paper towel to brush the excess salt out of the skillet.
- Place the skillet into the oven; roast about 60 minutes or until the chicken reaches the internal temperature of 160. The well-cooked chicken is browned, with dry and crispy skin. Let rest for 10 minutes.
- Transfer chicken from the skillet onto a plate. Use a paper towel to blot out almost all the fat from the skillet.
- Place the skillet over medium-high heat, add fresh thyme leaves, fry them for 30 seconds. Add the juice of 1 lemon and ¼ cup of chicken broth. Use the wooden spoon to help the liquids deglaze the bottom of the skillet. Bring to simmer and let cook down by half.
- Reduce the heat to low. Add 2 tbsps of cold butter and keep it moving in the skillet. When the butter is half-melted, add the chicken juices from the plate where it was resting. Turn off the heat as soon the butter is fully melted.
- Season with salt and fresh ground black pepper to taste. Add a little cayenne, if desired.
- Spoon the sauce over served chicken.