Author Pam / Original by Thomas Keller found on Epicurious
Cast Iron Skillet
1(3 lb)whole chicken
Kosher salt and freshly cracked pepper, to taste
1sprig of fresh thyme
2tbspbutter, if desired
1-2tspDijon mustard, to taste, if desired
Preheat the oven to 450 degrees.
Carefully rinse the chicken, then dry it VERY well, inside and out. The drier the meat and skin, the better because you don't want the chicken to steam while it roasts.
Season the cavity well with kosher salt and freshly cracked pepper. Add the thyme sprig to the cavity. Truss the bird. Side Note: Trussing the bird helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Season well with kosher salt all over the bird evenly--the chicken should have a nice uniform coating of salt which will result in a crisp, salty, flavorful skin.
Season the entire bird with some freshly cracked pepper, to taste.
Place the chicken in a large cast iron skillet or roasting pan and place into the preheated oven. Leave it alone. Don't baste the chicken or add butter because this will create steam. Cook until a meat thermometer in the thigh reaches 165 degrees and the juices run clear, about 50-60 minutes.
Remove from the oven and set the chicken on a cutting board to rest for 10-15 minutes before carving.
Serve chicken with the butter and Dijon mustard on the side. Enjoy.