Salt-Rubbed Roast Chicken With Lemon & Thyme

1. 1

   Mix the salt, pepper and thyme.

2. 2

   Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.

3. 3

   Refrigerate uncovered overnight or for at least 8 hours.

4. 4

   Oven to 400 degrees F.

5. 5

   Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.

6. 6

   Brush the chicken with some of the melted butter.

7. 7

   Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).

8. 8

   The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.

9. 9

   Let the chicken rest for at least 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

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