Very tasty, but it was not fall-off-the-bone moist like I expected. I think it may be in part due to a possibly mis-calibrated oven. I used a single 4.5 lb chicken. I brined the bird for about 3 hours before applying seasoning. The extra salt may have contributed to the dryness. I used a 1/2 recipe for the rub, using 1 1/2 tsp natural sea salt, omitted white pepper (I don't have any), doubled the black pepper, substituted a pinch of red pepper for the cayenne pepper, and added 1/2 tsp dried rosemary. There was still some seasoning remaining after covering the bird inside and out, so I mixed it with the quartered onion and some lemon juice before stuffing it all into the cavity. I double-wrapped it in plastic and let it sit in the fridge overnight (about 12 hours). I like crispy skin, so I let it sit in the refrigerator for about 30 minutes after removing the plastic wrap so it could dry out a little. Then I roasted it at 250 degrees, with a thermometer in the breast. It was done in 3 1/2 hours. The white meat was a little drier than I expected, but it all tasted very good. I served it with roasted seasoned potatoes and steamed broccoli. Very good dinner. This is our second favorite chicken recipe, and I'll probably try it again to see if I can improve the dryness.
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Very tasty, but it was not fall-off-the-bone moist like I expected. I think it may be in part...