Step 1

Preheat an oven to 425°F (220°C).

Step 2

Rinse the chicken inside and out and pat dry with paper towels. Rub the chicken all over with the olive oil, and season generously inside and out with salt and pepper. Tuck the wing tips behind the back and tie the legs together with kitchen twine.

Step 3

Put the chicken, breast side up, in a cast-iron baker large enough to hold the chicken with the lid on. Sprinkle the chicken with the thyme leaves. Cover the baker with the lid.

Step 4

Transfer to the oven and roast the chicken until a thermometer inserted into the thickest part of the thigh, away from the bone, registers 160°F (71°C), 1 to 1 1/4 hours, removing the lid during the last 10 to 15 minutes of roasting.

Step 5

Transfer the chicken to a carving board and let rest for 10 minutes. Pour the pan juices into a gravy boat. Carve the chicken and serve the juices alongside. Serves 4.

Step 6

Williams-Sonoma Test Kitchen