1 Put together the pan: Line a rimmed baking sheet with foil and set a baking rack on high or use a roasting pan with a roasting rack.
2 Make the spice rub: Zest and quarter the lemon. Mix the lemon zest, juice from 1/four of the lemon, 1 tablespoon olive oil, 2 1/2 teaspoons salt, pepper and thyme collectively in a small bowl.
Save the lemon quarters (even the one you squeezed dry) to insert into the cavity.
three Season the hen: Pat the skin of the hen dry with a paper towel. Slide your fingers between the pores and skin and the breast meat to loosen the pores and skin. Attempt to separate the pores and skin from across the legs as properly.
Rub three/four of the spice combination beneath the pores and skin and into the breast and leg meat. Rub the remaining spice combination contained in the cavity of the hen. Insert the lemon quarters within the cavity.
four Truss the hen: To truss the hen, reduce a bit of kitchen twine about 15 inches lengthy. Tuck the wings beneath the hen as greatest you possibly can. Heart the twine beneath the again finish of the hen so equal lengths of twine are the place you tucked the wings in.
Elevate up all sides of the twine crossing it excessive of hen’s physique, wrap it across the legs. Tie the legs collectively.
5 Let the hen air dry for 24 hours: Place the hen, baking sheet and all, into your fridge uncovered for 24 to 72 hours. When you don’t have the room in your fridge it’s alright to put the hen on a plate and switch it to the baking sheet whenever you’re able to roast the hen.
6 Put together the oven: When able to roast, transfer your oven rack to the second lowest spot within the oven. Preheat the oven to 375° F levels.
7 Add additional seasonings: The hen will look just a little desiccated after the 24-72 hour relaxation. That’s factor! It means your hen may have crispy pores and skin!
Switch the baking sheet from the fridge to the counter. Rub the skin of the hen with 1 tablespoon of olive oil, a 1/four teaspoon of kosher salt, and some cracks of contemporary floor pepper.
eight Roast and baste the hen: Place the baking sheet into the oven and roast for 1 hour at 375° F levels. Then flip the oven as much as 425° F levels for the remaining 20 minutes or till the temperature within the thickest a part of the breast reaches 160° F levels.
Verify the hen on the 45-minute mark and baste it. You will have to tip the pan just a little to the nook to get to the juices. When you don’t have a baster don’t fear, simply use a long-handled spoon to scoop up and pour the drippings over the hen.
Proceed to baste each 15 to 20 minutes till it reaches a deep, wealthy, golden colour, the pores and skin is crispy, and the hen has completed cooking via.
9 Relaxation the hen: Take away the hen from the oven when the temperature within the thickest a part of the breast reads about 160°F. Let it relaxation for five minutes. The temperature will proceed to rise to succeed in 165°F.
When you don’t have a thermometer that’s okay. The hen is cooked via whenever you slice into it and the juices run clear.