Directions:
- Preheat the oven to 450°F
- Rinse the chicken and dry it inside and out very well. The idea is to create very dry heat and prevent steam. (Strange, I know).
- Salt and pepper the cavity lightly, then truss the bird.
- Scatter about 1 tablespoon salt over the skin of the bird, as evenly as you can. Season with pepper. Don't add any liquid or anything.
- Place the chicken in a sauté pan or roasting pan and in the oven. 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.
- Remove the twine. Carve into individual portions.
- The cookbook says to serve with the mustard and butter for slathering on the bird, but I found this a little excessive and left it out. Anyway, it was still delicious.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.66 Kcal (91 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 0.04mg | 0% | |
| Potassium | 2.44mg | 0% | |
| Total Carbs | 0.1g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 19.04 Kcal (80 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 0.03mg | 0% | |
| Potassium | 2.14mg | 0% | |
| Total Carbs | 0.08g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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