Free Range Chicken (1)
from fridge and allow to come to room temperature before cooking.
Preheat your oven to 425 degrees F (220 degrees C).
Rinse chicken under cold water and dry thoroughly with kitchen towel (you want it bone dry).
Liberally season the inside and outside of the bird with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
Stuff the cavity with
cut into halves,
Fresh Thyme (8 sprigs)
Garlic (1/2 head)
(smashed but skin left on). Truss the bird so that the legs seal the cavity.
Place the trussed bird at the bottom of a Dutch oven or oven-safe skillet (cast-iron is perfect for this) and transfer into the preheated oven.
Cook for 50 minutes without opening the oven door.
After 50 minutes, insert a meat thermometer into the deepest part of the thigh. The thermometer should read 160 degrees F (70 degrees C). If the reading is below 160 degrees F, place the bird back in the oven and retest every 10 minutes.
Remove from oven. With the bird still in the Dutch oven or skillet, add 2-4 sprigs of fresh thyme and a few slices of
to the rendered chicken juices.
With a large spoon or turkey baster, continuously baste the bird with the juices for a few minutes. This will impart a lot of flavor to the whole bird and allow the residual heat to bring the chicken up to an internal temperature of 165 degrees F (75 degrees C) – the safe temperature to consume poultry.
Transfer to a cutting board and carve accordingly. Enjoy!