1 T. olive oil
Salt and pepper (If you’re feeling fancy, you can use a specialty salt or pepper. I used a white truffle salt this past time and it was delish.)
Rinse chicken and pat dry thoroughly, and I mean thoroughly. This is important so the excess liquid doesn’t create a smoke storm in your home or poorly ventilated apartment. Rub generously with salt and pepper. Gently slide 3-4 sprigs of thyme under the skin of the bird. Toss a few inside for good measure. Cover and refrigerate for at least one hour.
Heat a heavy cast iron skillet in the oven at 450 degrees. At the same time, remove the chicken from the fridge and coat evenly in the tablespoon of olive oil.
Remove the skillet from the pre-heated oven and place over medium heat on the stovetop. Sear the chicken, breast-side up, for 2-3 minutes. You’ll hear a loud sizzle but hopefully won’t see much smoke.
Meanwhile, lower the oven temperature to 400 degrees. Place the cast iron skillet back into the oven and roast for 50-60 minutes, keeping an eye on it from around 45 minutes onward. The temperature should read 165 degrees, which last time for me, took exactly 50 minutes.
Let the bird rest on a carving board for 10 minutes. Take photos to prove what a fine little chef you are. Carve and enjoy.