Simple Roast Chicken

 From Epicurious:

One 2-3 lb chicken (have done with 5-6lb)

Kosher salt and freshly ground pepper 

2 tsp minced fresh thyme (optional)

Unsalted butter 

Dijon mustard 

Preheat oven to 450F. Rinse chicken and pat VERY dry, inside and out. The less it steams the better! 

Salt and pepper the cavity then truss the bird. 

Now, salt the chicken. (about 1 Tbs kosher salt) - raining it over the bird for even distribution. Season to taste with pepper. 

Place the bird breast side up in a sauté or roasting pan and place in oven. Don't baste, don't add butter. Roast until it's done 50-60 minutes. Beware! It can get smoky! When done; remove from oven, add butter to pan juices (and thyme if using), baste with pan juices and let sit for 15 minutes.