INGREDIENTS:
- 1 whole chicken, 4 to 5 pounds
- ¼ cup kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground pepper
- 3 bay leaves, finely crumbled
- 1 large plastic bag that can fit the chicken
INSTRUCTIONS:
- Combine salt, oregano, thyme, ground pepper and crumbled bay leaves. Dry the outside and inside of the chicken. Sprinkle skin and cavities of chicken with salt mixture, about 2 tablespoons inside and the rest rubbed onto the outside of the bird. Wrap chicken in plastic wrap and place chicken in a large plastic bag. Refrigerate for 24 hours.
- Set wire rack in rimmed baking sheet lined with aluminum foil, set aside.
- Remove plastic from chicken. Rinse chicken inside and out; pat dry with paper towels. Using sharp kitchen shears, remove spine from chicken. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Transfer chicken on to the wire rack and position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Let stand at room temperature 1 hour.
- Set oven rack to upper-middle position and preheat oven to 400°F.
- Rub chicken on all surfaces with 1 tablespoon oil. Lightly season chicken with freshly ground black pepper.
- Roast until thickest part of breast close to bone registers at least 150-165°F on an instant-read thermometer and joint between thighs and body registers at least 165-170°F, 45 minutes to 1 hour. Let meat rest for at least 10 minutes before carving and serving.
Source: Jessica Gavin
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