Perfect Roasted Chicken

This is a combination of Thomas Keller's Epicurious Roasted Chicken and Thomas Keller's Ad Hoc at Home Roasted Chicken.

INGREDIENTS

One 2- to 3-pound farm-raised chicken (most chickens I have found at the grocery are 4-5 pounds). 

Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter

2-3 red or white potatoes, sliced 1/3 wedges (based on reviews of the Epicurious recipes below)

Dijon mustard for serving

PREPARATION

1. 1. Let chicken sit 1 -2 days uncovered in fridge to dry out skin. One to two hours before roasting, place the chicken on a plate and let the chicken come to room temperature. 
   2. Preheat the oven to 450 (*try 430).
   3. Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.
   4. Salt the chicken—rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1-2 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Salt and pepper cavity. Peel and Smash 3 cloves of garlic And add to cavity with 3-5 sprigs thyme. Rub well into inside of bird.
   5. Place the chicken in a roasting pan with chicken on wire rack and potato wedges scattered on the bottom of the roasting pan. When the oven is up to temperature, put the chicken in the oven. Leave it alone—don't baste it, don't add butter; you can if you wish, but this creates steam, which we don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. *For a 5-6 pound bird, roast for 80-90 minutes. Internal temperature at thickest part of the thigh registers 160-165 (temp will continue to rise as the chicken rests on the cutting board). 
   6. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad.
   7.