I'm always worried about roasting a chicken and it being dry. No issue here. I made some amendments purely because I didn't read the recipe again prior to cooking and due to lack of ingredients. I stuffed herbs and leaf lard under the skin and instead of lemon used lime. I also put lime zest along with the herbs. The organic bird was 4.8lbs and I roasted it in my cast iron pan for 1 hour at 425. Let it sit for 15 minutes and man it was moist and cooked and delicious and easy and wonderful. I did leave it overnight salted in the fridge etc. Way to go. Making it this way again for sure. Thanks for the recipe.