Poulet Roti (Roast Chicken)

This is the simplest roast chicken recipe I've ever come across. And it tastes absolutely delicious - crispy skin with the perfect shade of brown, moist,
juicy and succulent meat that's not drenched in greasy butter nor tons of seasoning to mask the original flavor. I believe this must be how roast chicken tasted when mankind first discovered fire and used it for roasting. Trust the ingenuity of Thomas Keller who understands that sometimes, less is just more.

Ingredients:

1 chicken (~ 3 - 4 pounds)
Kosher salt to taste (~1 1/2 tablespoon)
Pepper to taste
2 Tablespoon fresh, minced Thyme

Yup, ladies and gentlemen. That's all to it according to renowned Thomas Keller. And we all know how good, no great his food tastes!

Directions
Truss the chicken.
Trussing a chicken is one of the basic things us home chefs need to learn. It certainly goes a long way in ensuring the whole chicken cooks evenly and makes for a nice presentation.
There're various youtube clips on trussing chicken. There's no right or wrong way. Here's how I did mine:


Preheat oven to 450˚F degrees
Season chicken by rubbing the salt and pepper all over the chicken, including the cavity
Place seasoned chicken in a roasting pan
Roast for 50-60 mins
Remove the chicken 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 on a cutting board before cutting.