Turn up the oven to 375 for another 15, 20 minutes, then turn it up again to 400 for another 15. It should be pretty done at this point, but to really bronze it and crisp up the skin, turn it up 425 or even 450 (or even 500, depending on whether your oven really reaches those temperatures) and let it darken. You may need to tent it with aluminum foil to prevent burning, if it looks like it’s getting black-ish in spots.

One last tip. I like to slice through the thighs and legs, to the bone, of the raw bird before starting. This lets this darker meat cook faster than it normally would. Nothing worse than a roast chicken with underdone thigh meat! Good luck, and please report back!

Japan bound: lucky you! It would be WONDERFUL if you could keep track of anything that intrigues you and delights you, possibly something new to you that you’d like to replicate at home, and we can deconstruct it! If you get a chance to go to Kamakura, visit a restaurant called Tanisaki; it’s a tiny (about eight seats) place that serves some of the most delightful food you’re likely to find anywhere, and tell Mrs. Tanisaki I sent you! Her phone number is 0467-23-3421. She may speak a dribble of English, otherwise get a Japanese person to call–really worth it!

I agree, let that chicken sit in that spice combo the whole night.

Those plantains would go well along side. Oo lala.

Trouble is, I set off for Japan this Monday. Any restaurant ideas you want me to explore?