Clean inside of chicken cavity and pat completely dry. Pat dry the outside of the chicken so that there is no moisture. (Optional: let further air dry uncovered, in the refrigerator for one hour to completely dry, resulting in a crispier skin.)
Stuff the inside of the chicken with thyme, garlic cloves, and as many sliced apples as will reasonably fit. Tie the chicken legs with kitchen twine.
In a large cast iron skillet or baking dish (lightly greased with butter if not non-stick), line the bottom of the pan with all the remaining sliced apples and pecans.
Place the chicken on top of the bed of apples and pecans. Take both wings, bend down and around the back of the chicken, further propping it up over the apples and nuts.
Heavily salt the chicken with coarse kosher salt, and lightly pepper. Place oven-go thermometer between the thigh and breast, but not touching any bone.
Bake uncovered, for around 1 hour 20 minutes, until internal temp reaches 165 degrees. Periodically spoon over the pan drippings. Let rest 5-10 minutes before carving.
Serve with extra pan sauce, apples and pecans spooned over.