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Preheat oven to 450°.
Rinse one 2- to 3-lb. farm-raised chicken, then pat dry with paper towels, inside and out.
Season chicken cavity with kosher salt and freshly ground black pepper, then truss the bird.
Salt chicken with about 1 Tbsp. of kosher salt and season to taste with freshly ground black pepper.
Arrange chicken breast side up in a sauté pan or roasting pan.
Put chicken in oven and roast until an instant read thermometer inserted into the thickest part of the breast reads 150°–155°, about 50–60 minutes.
Add the 2 tsp. finely chopped thyme, if using, to pan.
Baste chicken with pan juices and thyme, then transfer to a cutting board and let chicken rest for 15 minutes.
Remove kitchen string and carve the chicken.