Simple Roast Chicken

Instructions

1. If you have time, season the chicken all over with the salt up to a day ahead and leave it uncovered in the fridge; the skin dries and crisps better. Take it out 30 minutes before roasting.

2. Heat the oven to 425°F. Spread the onion slices in the pan to make a rack for the chicken.Heat the oven to 220°C. Spread the onion slices in the pan to make a rack for the chicken.

3. Pat the chicken dry, rub it with the butter and season with the pepper (and the salt, if you didn’t salt ahead). Put the lemon halves, garlic and thyme inside the cavity. Tie the legs together if you like.

4. Set the chicken on the onions, breast side up, and roast until the skin is deep golden and the thickest part of the thigh reads 175°F (the breast at least 160°F), 60–75 minutes.Set the chicken on the onions, breast side up, and roast until the skin is deep golden and the thickest part of the thigh reads 79°C (the breast at least 71°C), 60–75 minutes.

   Start 1:00:00 timer

5. Let the chicken rest on a board for 15 minutes before carving; the juices settle and the breast finishes at 165°F. Spoon the pan juices over the carved meat.Let the chicken rest on a board for 15 minutes before carving; the juices settle and the breast finishes at 74°C. Spoon the pan juices over the carved meat.

   Start 15:00 timer