Ingredients

The following ingredients have 5 Servings
  • 1 4-pound chicken
  • 2 teaspoons kosher salt
  • 3-4 sprigs thyme
  • 1 small lemon, cut in half

Instruction

  • Wash the chicken and pat dry, removing as much excess liquid as possible.
  • Rub the salt all over the chicken -- inside and out.
  • Place chicken in a 9-inch skillet with an oven-proof handle. Refrigerate, uncovered, for 3-24 hours.*
  • Heat oven to 475°F. **
  • Place the skillet, without the chicken, in the oven for 15 minutes or on a stovetop burner for 1 minute to heat.
  • Stuff chicken with thyme and lemon and tie legs together.
  • Place chicken breast-side up in the pan and bake uncovered, for 30 minutes.
  • Flip chicken over and place back in the oven for 20 minutes.
  • Turn the chicken breast-side up again for an additional 10 minutes.
  • Remove from oven and allow chicken to cool for 10 minutes and serve.
  • * If you don't have a skillet with an oven-proof handle, use a baking dish just larger than your chicken. Though in step 6, do not heat dish on the stovetop -- only in the oven.
  • ** Use the convection setting on your oven if you have one, reducing the cooking time in step 7 to 25 minutes.