Rinse the chicken and dry well with paper towels. (tip: the drier the chicken, the crispier the skin will get)
Put salt and pepper inside the chicken.
Tie the legs and tuck the wings back so they’re secured underneath the chicken. (tip: by tying everything well, you ensure that it cooks evenly).
With a tablespoon of kosher salt, sprinkle the entire chicken with salt. An even layer of salt on top will give great flavor to the skin. Also cover with pepper.
Place the chicken in a roasting pan and when the oven temperature reaches 230 degrees, put it in the oven.
Roast the chicken for 50-60 minutes.
Remove from the oven and add thyme, melted butter, and mustard to the pan. Stir well and coat the chicken with this mixture.
Let it rest for 15 minutes and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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