Pickle's Roast Chicken

The Build

1. Brine the chicken for an hour to an hour and a half.
2. Remove, pat dry with paper towels, and rub olive oil all over.
3. Season with salt and pepper.
4. Preheat a cast-iron skillet in the oven to 450 degrees.
5. Place the chicken in a cast-iron pan, breast-side up, and bake for about 40 min.
6. Open the oven and place one quartered lemon in the pan, and turn off the heat. Continue to cook for about 20 minutes longer without opening the door.
7. Remove chicken and allow to rest.

The pan sauce

1. Remove the lemon and squeeze the juice into a small bowl.
2. Remove all but 1 tablespoon of chicken fat from the pan, then sauté 1 diced shallot for about 1 minute.
3. Add two teaspoons mustard and one cup chicken stock to the pan.
4. Simmer over medium-high until sauce has reduced to about 3/4 cup.
5. Turn off the heat and add 2 teaspoons lemon juice, 2 tablespoons butter, 1 1/2 teaspoons fresh thyme, and any accumulated chicken juice.