One 2- to 3-pound roasting chicken
Seas salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
1/2 lemon (optional)
1/2 onion halved again (optional)


Preheat the oven to 450 degrees F

Rinse the chicken, then dry it very well with paper towels, inside and out.

Salt and pepper the cavity. Insert lemon and onion into cavity of bird.

At this point, you can truss the chicken if you want. Personally a trussed chicken makes for a far better presentation if you’re into that. Otherwise, just leave the bird as is.

Evenly salt the entire surface of the chicken. Season to taste with pepper. Rub the skin with the unsalted butter. Rub the dijon over the surface of the chicken, coating evenly.

Put the chicken in a roasting pan and, roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Enjoy!

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