Zuni Roast Chicken

I treat myself right:

But you know what? I never cook the Zuni chicken as long as I should. I always freak out and think the skin's getting too dark, and fear of setting the chicken on fire combined with increasing hunger makes me pull it out of the oven when a few extra minutes would make the skin even more dark and crispy. Anyway, tonight I had some roasted multi-colored potatoes on the side, and brandied glazed carrots too.

Money shot of the chicken fresh from the oven. The wings were so crispy I ate the entire tip, bones and all. Delicious.