but this chicken was cooked with NO OIL or BUTTER at all.
And it is absolutely amazing!!
(adapted from Bouchon by Thomas Keller)
1-large chicken (usually around 3 to 3 1/2 pounds)
kosher salt and freshly ground black pepper
2 tablespoons chopped thyme leaves
Preheat the oven to 450 degrees.
Wash the chicken (remove the chicken heart, gizzards, etc…). Completely dry the chicken inside and out.
Salt and pepper the inside and outside of the chicken liberally. (You will probably use 1 to 1 1/2 tablespoons salt and 1/2 tablespoon pepper.
Truss the chicken with kitchen twine. ( I like to truss mine a little bit loosely and leave the neck open a little.)
Place the chicken breast down in a deep roasting pan. Roast for 1 hour. (The internal temperature will read 155 degrees between the leg and thigh.)
After the chicken has cooked for 1 hour, turn off the oven and allow to sit in the oven for 15 minutes.
Remove and allow the chicken to sit for 15 minutes before cutting.
Meanwhile, add the thyme leaves to the roasting pan and baste the chicken with the mixture.
Serve with more of the chicken-thyme jus.