Hey Chicky!

My local organic chicky!

4.5 lb local organic free range chicken

minced local organic garlic scapes Bells Bend Neighborhood Farms

minced 4 varieties of heirloom organic basil from my garden

minced organic oregano from my garden

Arbequina olive oil - The Olive Press

salt

ground dried local cayenne pepper - Smiley's Ridgetop

method:

preheat oven to 500F

mix all flavorings together

spread flavoring under skin, on top of skin and in cavity

roast at 500F for 20 min

roast at 350F for 50 min

(time according to wt of chicken)

rest

carve

eat

The question I have is, should I have done the 350F for 50 min first, and then raise the temperature to 500F for 20 min to finish off the chicken and make a more crispy skin? Ya know how Alton Brown suggests a low and slow roast for a prime rib roast, and then finish it in a very hot oven, 500F for 15 min or so to get a nice brown crust. Does that apply for chicken too? Eh, either way, because I started out with such excellent ingredients, this chicken turned out really really good!