Step 1

Mix salt, thyme, rosemary, olive oil, and juice from half a lemon together in a small bowl.

Step 2

Loosen the skin covering the chicken breast by carefully sliding your hand underneath. Be very careful not to tear it.

Step 3

Pat the entire chicken dry with a paper towel.

Step 4

Rub 1/4 of the dry brine on one breast under the skin, then repeat with the other breast.

Step 5

Place a handful of fresh thyme and half a lemon into the chicken.

Step 6

Tie the chicken up with kitchen string (check youtube for a video).

Step 7

Rub the rest of the dry brine all over the chicken.

Step 8

Place the chicken in the fridge on a baking tray with a wire rack. Allow to dry for 24 hours.

Step 9

Remove the chicken from the fridge and allow to come to room temperature as the oven pre-heats to 425 F.

Step 10

Roast the chicken at 425 F for 30 minutes then reduce time to 375 F.

Step 11

Roast for another 60-90 minutes or until the internal temperature reaches 180 F in the thickest part of the thigh (without touching the bone)