If your chicken is thawed, have it defrosted from the night before your dinner in the refrigerator.
In the morning place the chicken in a deep bowl and marinade 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 absorbs more salt but it can also be done in the refrigerator.
1 hour before serving the chicken pre warm your oven to 250 degrees Celsius.
Take the chicken and wash it very well removing all the coarse salt. With paper towels or a kitchen towel, dry the chicken very well.
Season chicken with salt, pepper and thyme.
Place the chicken in a refractory for roasting with grid (this will allow the fat of the chicken to fall from the gratings to the refractory). Pour 1 glass of water into the vents to prevent your oven from filling with smoke.
Bake the chicken for 30 minutes, at 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 over and return to the oven for 15 more minutes.
Return the chicken, turn over once more and bake for 5-10 more minutes.
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