• Preheat your oven to 400F (convection) or 425F (regular bake).
• Take your chicken out of the bag and wash it off in the sink. Pat dry with a paper towel. Make sure there are no giblets inside the bird! If the neck is present, you can trim it off.
• Next are the wings: in order to keep the chicken body off of the pan, the wings will be tucked under the bottom of the body to ‘prop up’ the chicken – this will keep the good bits out of the juices that will collect in the pan/skillet.
• Twist the wings around 180 degrees and tuck them under the body so it looks as it does in the photo. This will keep the back of the chicken (the non-breast side!) a bit elevated.
• Using kosher salt, generously salt the inside and outside of the carcass. This helps flavor the meat directly, but also will draw out water for a more intense chicken-y experience!

HOW TO TRUSS

• There are many ways to truss a bird, but I have found that this simple way works beautifully: Take the twine and place under the ends of the drumsticks, crossing the twine over to ‘pull’ the legs together tightly.
• Next, tuck the twine around the wings, then turn the bird over, cinching tightly again, then tying a knot in the midline. Trim the excess string. That’s it.
• The legs are pulled in and ‘hugging’ the side of the bird, which helps even the cooking by making the chicken into one large, single ‘mass’ instead of a series of attached, differently shaped, parts.

For a helpful visual, please see the video at the end of the recipe card.

SEASON & ROAST

• Add freshly ground pepper and thyme leaves over the top and sides of the chicken.
• Place the chicken in an oven-safe pan and into the oven.
• Cook for about 45 minutes at 400 degrees (for 3 pound bird) on convection cook. If you are using normal baking mode, raise the temperature to 425F.
• Rest 5-10 minutes outside the oven.
• Remove twine and serve!