DIRECTIONS

1. Wash and dry the chicken very well, inside and out.
2. Rub the cavity with 1 tablespoon salt and 2 tablespoons pepper, then place the thyme inside.
3. Rub the outside of the chicken with 1 tablespoon salt and 2 tablespoons pepper.
4. Truss (tie up) the chicken to ensure even cooking:
   4.1. Cut a 30-inch length of kitchen string or twine. Place the chicken breast-side up on a cutting board and push the legs in toward the body to tuck them tightly against the sides, forcing the breast up and making it plump.
   4.2. Slide the length of string under the back (at the tail end), near the tips of the drumsticks.
   4.3. Lift the string up on both sides, bringing it up over the drumsticks, and cross, sliding the string under the ends of the drumsticks. Pull tight.
   4.4. Bring the string along both sides of the chicken between the leg and the breast.
   4.5. While holding the string tightly, turn the chicken over on its breast side. Bring one end of the string above the wing and under the bone of the neck, securing the loose neck skin as you go.
   4.6. Tightly secure the string to its other end with a knot and cut off excess.
   
5. Once the chicken is tied up, heat the butter in a heavy, oven-safe pan on the top of your stove.
6. Roll the chicken in the pan to cover the whole chicken in the melted butter.
7. Rest the chicken on its side, and place the pan in the middle of a 450-degree oven. Let it roast for 15 minutes.
8. Turn the chicken on its opposite side and roast for another 15 minutes.
9. Now turn the chicken on its back (breast up) and roast for 30 minutes, basting every 5 to 10 minutes (the more the better).
10. Remove the chicken from the oven and from the pan, and reserve covered with aluminum foil.
11. Prepare cream sauce (see recipe, below).
12. Carve chicken, removing the legs and each side of the breast, so each plate has one piece of breast and one leg.
13. Drizzle the cream sauce over the chicken on each plate, and serve.