Thanks. It was pretty tasty. After an hour I start to check temps as with any roasted chicken. Actually I think I was 5-10 minutes too long, was more dry than my last experiment a few weeks ago:
I tried two different preparations, one with rosemary and the other with one of my standard dry rubs. The dry rub was better, so I did that with the most recent one.
I'm using a Mary's organic air dried chicken (they keep going on sale). I've not tried brining it yet, but frankly the finished product is juicy enough so I not sure the benefit is worth the effort.
Another favorite is to have the butcher cut out the spine, then I flatten it and put on the grill under a brick (classic chicken under brick, except grilled not on cast iron).
You can guess I love to cook. We put a commercial-grade wood fired pizza in our backyard oven this summer. Loads of fun but Dough is kicking my butt.