In our process to being more local, I have stopped purchasing my "bag o' chicken breasts" from Sam's.  They were my staple.  I have found a local farmer with reasonable chicken, and tried this great recipe for roasting a whole chicken.  Ry loved it - "better than any rotisserie chicken" and he's requested it again!  I'm proud that I also made stock from the carcass and will post that later!

2 tbsp fresh thyme leaves (or 1/2 tbsp dried)
2 tsp salt
1/4 tsp pepper
1 whole chicken (3-4 lbs), rinsed and patted dry
2 tbsp olive oil

  1. Preheat oven to 450 degrees.
  2. Combine thyme, salt and pepper and blend into a rub.
  3. Prep chicken by removing giblets and loosen skin with fingertips, including thighs and drumsticks.
  4. Rub thyme mixture under skin and season cavities with additional salt and pepper.
  5. Tuck wings under breast and tie legs with kitchen twine (so chicken cooks easily and keeps shape).
  6. Place chicken on rimmed baking sheet (lined with foil) or roasting rack and rub with oil.
  7. Roast for about 1 hour until thermometer reads165 degrees (in thickest part of thigh, not next to bone).  Baste occasionally and when you remove from oven.uj jl
  8. Let chicken rest 10 minutes and serve.

Modified from this recipe