4 lb whole chicken
1 Tbsp kosher salt
1 lemon, quartered
1 head garlic, halved crosswise
Small bunch fresh thyme
2 Tbsp butter, melted
Pepper, to taste
Remove chicken from refrigerator 30 minutes before you plan to cook. Preheat oven to 425°F.
Pat chicken dry. Rub inside and out with salt. Stuff with lemon, garlic, and thyme sprigs.
Tie chicken legs together, tuck wing tips under.
Brush with butter, sprinkle with pepper.
Place on a rack in a roasting pan, and roast uncovered for about 1 hour and 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F.
Remove from oven. Allow to rest about 15 minutes before carving.