[jyl]

I had an idea that the boneless bird would cook more quickly, so I used a lower temp (350F) to avoid over-browning the skin.

Turned out the bird took over 2 hours to cook and it browned very late in the process.

I now speculate that the skeleton of a chicken doesn't have enough mass to greatly affect the cooking time. No end product pic. But I'll make it again and will photograph the final product.

The glaze was tasty but seemed to affect the browning, it was uneven.

I also forgot to stuff the legs, and next time I won't bother trying to debone the wings - better to cut them off cleanly and tie up the loose skin.