Figure on 3/4 to 1 pound of chicken per person. I make this using the Spanek Vertical Roaster, www.spanek.com.
Two tips: When seasoned with sweet flavorings the skin tends to blacken. I don't mind, but some people might. And use organic ingredients if at all possible.
1. Remove the oven's second rack. Set the remaining one on the lowest possible level. Preheat to 450.
2. By machine, or by hand finely chop together all the ingredients except the chicken. Season to taste with salt and pepper. Rinse and dry the chicken. Slip about 2/3 of the seasonings under the skin. Rub the rest all over the bird.
3. Set the Spanek Vertical Roaster in a shallow cake pan. Push the chicken down onto the wire tower so its top comes up through the neck cavity. Add about 1/4 inch of water to the pan. Cross the bird's legs, and place in the center of the oven.
4. Set a timer for 10 minutes to the pound, plus 10 minutes (45 minutes for a 3 1/2 pound-chicken). If the bird is just out of the refrigerator, add another10 minutes to its cooking time.
5. When time's up, let the bird rest 10 minutes at room temperature. Then serve right on the roaster. Carve by cutting away the legs and thighs, the wings and then the breast meat and wish bone.
Copyright 1999 Lynne Rossetto Kasper
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.