Crispy Salt-Crusted Succulent Chicken

Thanks to Tammy for this fantastic and simple recipe! It was crispy on the outside, super moist inside, and it cooked quickly. What's not to like?? I adapted my technique from this article: http://almostbourdain.blogspot.com/2010/02/thomas-kellers-favorite-simpl... . I don't know how to truss a chicken, so I just tied the legs together.

3-lb. chicken, giblets removed
1 tsp. fine sea salt
pepper, if desired
1-2 tsp. minced fresh thyme, if desired.

Preheat the oven to 450f. Wash the chicken inside and out, and pat dry. Sprinkle with salt (1/4 tsp. inside the cavity, and the rest evenly all over the outside of the skin.) Tie the legs together (or not--Tammy says it's fine either way). Sprinkle with pepper, if desired.

Put the chicken in a cast-iron Dutch oven, breast side up, and place the pot in the preheated oven, uncovered on a middle rack.

Cook undisturbed for 45 minutes, till the juices run clear and everything is perfectly browned. When you remove the chicken from the oven, sprinkle with fresh thyme.

Let rest for 15 minutes, and then serve, with the juices on the side.

SO delicious! Enjoy. :)