From Simple to Spectacular by Jean-Georges Vongerichten & Mark Bittman
This recipe calls for “a classic French combination” of flavors. The authors note that you can skip the browning step if you wish, but in order to achieve the same results you’ll have to watch the bird a little more carefully & adjust the heat accordingly for an evenly browned bird.
½ cup kosher salt (or ¼ cup regular salt), plus more to taste ¼ cup sugar 3 pound chicken 3 heads garlic, cut in half 10 sprigs thyme 10 Tbs. (1 ¼ sticks) butter, softened Freshly ground black pepper 2 Tbs. neutral oil, such as canola or grapeseed
Combine the ½ cup salt and the sugar in a large container with 4 cups cold water and stir to dissolve. Add the chicken and soak for 1 to 2 hours at room temperature (if the weather is hot, refrigerate).
Preheat the oven to 450°F. Drain the chicken and pat dry. Make a ball of the garlic, thyme, 8 Tbs. (1 stick) of the butter, and salt and pepper to taste and insert it into the chicken’s cavity. Season the chicken with salt and pepper and truss it.
Combine the remaining 2 Tbs. butter and the oil in a large ovenproof skillet or roasting pan and turn the heat to medium-high. When the butter melts, brown the chicken on both sides, coloring one leg and half the breast at a time; move the chicken occasionally to prevent sticking, and regulate the heat so the skin browns but does not burn – it will take about 5 minutes per side. Put the chicken on its back and put the pan in the oven.
Roast for 35 to 45 minutes, basting occasionally with the pan juices, until the bird is nicely browned and an instant-read thermometer inserted into its thigh reads 155°F. Remove the bird from the oven, let rest for a couple of minutes, and carve; serve with the pan juices.
