Salt-Roasted Chicken

• 1 (3 1/2-pound) chicken
• 2 1/4 teaspoons fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter, softened
• 3 (1/4-inch-thick) lemon slices
• Special equipment: an instant-read thermometer

1. Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish.
2. Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.
3. Put oven rack in middle position and preheat oven to 500F.
4. Pat chicken dry, then rub skin with butter and put lemon slices in cavity.
5. Put chicken in a small roasting pan in oven and reduce oven temperature to 425F.
6. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170F, about 50 minutes.
7. Let stand 15 minutes before carving.

chicken, salt, black pepper, unsalted butter, lemon slices, thermometer

Taken from www.epicurious.com/recipes/food/views/salt-roasted-chicken-230746 (may not work)