Originally posted by copacetic
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Get chicken to room temp
Truss bird after trimming fat
pat dry
sprinkle with fresh thyme, sea salt, lemon zest
Oven at 400F
Toss it in breast side up
Once the skin over the breast has browned, take it out and let it rest for another 10-15 min before serving.
The key is to have the chicken at room temperature before cooking. This ensures that you're not putting something too cold into the oven (especially the center of the chicken) and that everything will cook evenly. Almost no seasonings are necessary if you buy a high quality bird. You want a bird with medium fat content but not super fatty like a wal-mart chicken. The bird inherently will have enough subcutaneous oil to keep everything moist and also allow the skin to crisp.
I sometimes shove a half of a lemon into the chest cavity as well after I've zested.
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