Remove giblets. Rinse chicken inside and out and pat dry inside and out. The drier the better.
Salt the cavity and truss the bird.
Preheat oven to 450 degrees F.
Place chicken on a roasting rack and bake 50-60 minutes or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.
Remove from oven and top with thyme.
Let stand for 15 minutes on a cutting board, then carve.
Serving size:
Calories: 231.1
Omega-6 / Omega-3 ratio: 17 : 1
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