Upon moving to Hawaii, I immediately wanted to remodel my kitchen. The night before it was gutted, I realized I had one organic chicken from Costco remaining in the freezer and I was over how many times I had a dry, tasteless product at the end (I did this about a thousand times...not kidding) that I didn't want this chicken to suffer the same end. So I googled "best roasted chicken damnit" and this recipe came up. I was concerned about the time to roast it as my bird was a little more than 5 pounds and the recipe called for 50 to 60 minutes for a 2 to 3 lb bird. I gambled with 70 minutes and the 15 minute rest...using the 450 degree recommended temp. Upon completion, I sliced open the skin at the leg waiting for the pink juice to come out...it didn't! It was amazingly clear. I also noticed there was hardly any liquid in the roasting pan...an 1/8" at best. My others always had about a 3/4" layer of juice in the pan. I assumed, using this roasting method and the amount of salt (yes, I doused it) that the liquid must have remained in the bird and what do you know... juicy, flavorful breast meat with the crispiest skin I've never had on any other bird I roasted. If you've failed roasting chicken watching every seasoned chef's way of doing it on cable, you can stop failing now. You have met the ultimate roast chicken recipe. Mahalo for sharing this!!