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I use a Romertopf clay pot following basically the same method. , lemon in the cavity, trussing, brush with oil, raining the salt and sprinkling on paprika. In the oven at 450 for a 3lb. bird or so for 55 to 70 minutes depending on actual oven temperature and weight. I am retired chef and had three very successful restaurants. I sold a lot of chicken using this basic recipe. The breast meat does not dry out, it is perfectly succulent and the skin beautifully crisp. Romertopf clay pots are relatively inexpensive.

Your comments are right on target. I subsribe to Cook's Illustrated and Saveur magazines. Cook's Illustrated is worthwhile to get recipes from occasionally, but Saveur has more authentic and varied recipes. Saveur's website is entirely free for all the recipes dating back to the first issue. Cook's Illustrated doen't warrant the subscription fee to access its site. I have all the issues, I simply get online to check certain recipes and the issue dates, I then look them up. They state that there is a charge because they have no advertisers...........they need to start accepting them. If you are desperate for a recipe, you can sign on for the trial subscription, and cancel before the trial time expires. Epicurious is the site that has all the Gourmet and Bon Appetit recipes, and they are all free. Cook's Illustrated is a bit behind the curve, but so is the bow tie that Mr. Kimball wears.

Not necessary to make it an exercise in futility, it is quite simple.....there is no substitute for quality, and that goes for fresh french fries as opposed to frozen. Let's face it, fries aren't quite the same as dinner mints, they enhance the total burger and shake experience.

I was in the restaurant business for over 35 years, and one of my most popular restaurants was known for burgers, and we had one person doing fresh fries all day long regardless of the cost over frozen. My grandson said: "these are frozen fries, let's take the burgers home and make some fresh fries".