Roast Chicken

Remove the chicken from the refrigerator 1 hour before roasting. Pat it thoroughly dry inside and out with paper towels. Season generously inside the cavity and over every surface of the skin with salt. Set it on a rack over a tray and let it sit uncovered — the air-drying tightens the skin and the salt draws out surface moisture. Dry skin is the path to crisp skin.

Rub the softened butter over the entire surface of the chicken, working it into every crevice — under the wings, between the thighs, and over the back. Season with pepper. Stuff the cavity with the lemon halves and thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body. The trussing creates a compact shape that roasts evenly.

Place the chicken breast-side up in a roasting pan or cast-iron skillet. Roast at 220 C (425 F) for 55-70 minutes, depending on size. Do not open the oven for the first 30 minutes. After that, baste once with the rendered pan juices. The chicken is done when the juices from the thigh run clear and the internal temperature reaches 74 C (165 F) at the thickest part of the thigh.

Transfer the chicken to a cutting board and tent loosely with foil. Rest for 15-20 minutes. This is not optional — resting allows the juices to redistribute from the exterior back into the center of the meat. A rested chicken loses a tablespoon of juice when carved. An unrested one loses a quarter cup.

Remove the twine. Separate the legs by cutting through the joint where the thigh meets the body. Separate thigh from drumstick. Carve the breast by slicing along the breastbone, then angling the knife to follow the ribcage. Arrange on a warm platter and spoon the collected pan juices over each piece.