Perfect Roast Chicken

kosher or flakey salt

dried French thyme

fresh cracked black pepper

fresh garlic

whole chicken


Cut the back off of the chicken. Don't discard - this will be roasted too.

Liberally salt the chicken. Basically, cover the chicken in salt. Let sit in the fridge overnight.

Sprinkle with black pepper, generously coat in thyme, stuff fresh garlic under the skin and drizzle with the top with olive oil.

Preheat oven to 425 F. Roast until chicken breast is 165 F - about 40 plus minutes.