If your chicken is defrosted, thaw it the night before your dinner in the refrigerator.
In the morning place the chicken in a deep bowl and marinate with the cup of coarse salt. With your hands, spread the salt all over the skin.
Leave the chicken marinating in the salt all day, I do it at room temperature in a cold room because that way the chicken will absorb more salt but it can also be done in the refrigerator.
1 hour before serving the chicken, preheat your oven to 250 degrees Celsius.
Take the chicken and wash it very well, removing all the coarse salt. Using paper towels or a kitchen towel, dry the chicken very well.
Season the chicken with the salt, pepper, and thyme.
Place the chicken on a wire rack roasting pan (this will allow the chicken fat to drip off the wire racks into the wire rack). Pour 1 glass of water on the racks to prevent your oven from filling up with smoke.
Bake the chicken for 30 minutes, after 20 minutes you should start to see how the skin browns and begins to get crispy. If the skin begins to burn, lower the temperature a little, if you see that it is not browning, raise the temperature a little.
Remove the chicken, turn and return to the oven for 15 more minutes.
Remove the chicken again, flip one more time and bake for 5-10 more minutes.
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