Instructions

1. 1
   Preheat the oven to 425°F (220°C).
2. 2
   Thoroughly pat the inside and outside of the chicken dry with paper towels to ensure crisp skin.
3. 3
   Season the interior cavity with salt, then stuff it with the quartered onion and fresh thyme sprigs.
4. 4
   Truss the chicken snugly with kitchen twine to ensure even cooking.
5. 5
   Rub the exterior skin of the chicken entirely with the softened butter , and season generously with salt and pepper . Place the chicken breast-side up on a rack inside a roasting pan, scattering the chopped carrot and any remaining onion around the bottom of the pan.
6. 6
   Roast the chicken, turning it occasionally onto its sides if following classic technique, or leave breast-side up, basting every 20 minutes with the pan juices.
7. 7
   Bake for roughly 1 hour and 15 minutes, or until the internal temperature of the thigh reads 165°F (74°C) and the juices run clear . Let rest for 15 minutes before carving.