I use this recipe as a temperature and time guide, but I haven't yet done the recipe's seasonings. I bought fennel seeds, but need to buy a mortar and pestle. One of these days!

Since it's a slow roast, it doesn't call for liquid. I season the chicken overnight uncovered in the fridge and pull it out a couple hours before cooking to bring it to/near room temp. The first time I made this chicken was in an open stoneware roasting dish, and this time, I used my 2.75 qt cast iron dutch oven with lid. The chickens I get through Imperfect Foods are a small heirloom breed of 2.5 - 3 lbs, so I only roast for 2 - 2.25 hours at 270F convection (300F regular oven). I took the lid off, basted it, cranked the heat up to 375F (400F regular oven) for a few minutes to brown the skin, and let it rest for 20 or so minutes. I pulled the drumstick outward to cut at the thigh and the bone came clean out!

https://www.bonappetit.com/story/nev...oasted-chicken