Here's a chicken roasted with fewest ingredients that's so tasty you could tear it apart and devour it without ceremony!
Since my special chickens are so hefty, I tried this with half a chicken. But you could easily prepare this with a whole chicken. The key to moist sweet meat is an overnight salt/ brine.
I use a couple tablespoons of salt rubbed into the meat, especially the cavity under the skin between thigh and breast. Refrigerate overnight and drain off all the liquid that collects.
Heat oven to 425F. Sprinkle thyme. Bake in the oven for 45 minutes to an hour.
FOR TENDER CHICKEN:
Pour some olive oil over the chicken. Reduce heat to 400F. Cook for another 30 to 40 minutes with a cover on the dish.
Pour off drippings and serve on the side. Cool just enough to be able to cut up the chicken. Serve immediately. Better than fast food!
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