You know I’m a vegetarian, but I don’t push my food beliefs on others, so I cook meat for my hubs. Until recently, I never cooked a whole chicken because the thought disgusted me.  I decided it was time to get over it since the cost for a whole bird is nearly the same for just two breasts, and our pups would love the extra meat as a treat.  I experimented with several recipes and came up with what I think is the perfect balance between easy and delicious – a chicken that has so little prep it seems like it can’t be delicious, but according to my hubs it’s divine!

I did taste test the gravy, just a dip, and it was amazing. This is so much better than any packaged gravy mix I’ve ever made.  I didn’t take photos along the way because it was just a test and I didn’t have anything to truss the bird with so I thought it wouldn’t turn out well – I was wrong!

I served the bird with mashed potatoes, gravy, peas, crusty bread, and a green salad.


  • One 2- to 3-pound farm-raised chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced fresh thyme

Preheat the oven to 450°F.

Rinse the chicken, then dry it very well with paper towels, inside and out.  Salt and pepper the cavity, then truss the bird (I had to skip this step since I didn’t have any kitchen string to do it – trussing helps the chicken cook evenly, I used a smaller roasting pan so the birds extremities were reigned in somewhat).
Now, salt the outside of the chicken.  Aim for a uniform coating using approximately 1 tablespoon to cover the bird.  This will reward you with a crisp, salty, flavorful skin. Season with pepper to tast.

Place the chicken in your saute pan or roasting pan.  Leave the chicken alone in the oven for 50-60 minutes.  Don’t baste it or check on it, just let it dry roast until it’s done.  50-60 minutes for a 2-3 pd chicken.  The internal temp should reach 165 degrees and the juices should run clear.  Remove it from the oven and baste the chicken with the pan juice and thyme.  Move it to your serving dish and use the pan to make your gravy (below).

Allow the bird the rest for 15 minutes where it will continue to cook and the temp will raise another 5 to 10 degrees.



  • 2 cups chicken stock
  • 3 tablespoons cornstarch
  • 1 teaspoon poultry seasoning OR pan scrapings from roasted chicken


No scrapings: Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened (depending on the heat, 1 to 2 minutes)

Have pan scrapings? Add the chicken stock to the pan, scrape up the bits and bring the stock to boil.  Dissolve the cornstarch in a small amount of water and stir slowly into the chicken stock.  Heat until thickened (depending on the heat, 1 to 2 minutes).

This gravy takes on a Thyme flavor when made from the pan drippings and lovely green specks of thyme are throughout.