The easiest roast chicken ever. Crisp skin and juicy meat. Preheat oven to 425 convection or 475 conventional. Place lower rack at the lowest setting. Thoroughly dry your bird all over with paper towels, inside and out. Season the cavity and exterior with approx. 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. (For a 3 1/2 - 4 lb bird). Stuff cavity with one lemon cut in half, the cloves from half a head of garlic (don't bother to peel) and a handful of fresh thyme sprigs. Tie legs together and tuck back the wings. Heat a 10 inch skillet over high heat for 3-5 minutes. Turn off burner. Placed chicken breast side up on skillet. Place in oven. Cook for 30 minutes. Remove skillet from oven and flip bird over, breast side down. Return to oven for 20 minutes. Remove skillet from oven and flip bird over again, breast side up. Cook for 10 more minutes. Remove from oven and transfer to a plate to rest for at least 10 minutes covered with aluminum foil. If you like, you can drain off the fat from the skillet and make a pan sauce of your choice. No oil, no butter...the chicken cooks in it's own rendered fat and it's amazing.