This is kind of straightforward and not too formulaic, but since the NYT Cooking site is pretty inconsistent letting non-payers into the recipe I wanted to record things here...
Recipe
Brine your chicken
For a 3-4 lb bird, use a tsp or 2 of salt, along with other delicious stuff: pepper, paprika, cayenne, garlic, lemon zest, whatever. Rub it over the chicken, inside and out. Let it sit for at least an hour, but up to a full day. You may want to prop it up on something so the moisture doesn't collect in the bottom of the vessel and negate your dry brining efforts...
Once you're ready to cook, a roasting pan with a rack may be best - but in general you want something that elevates the bird and lets heat flow around and under. Not having the recommended dishware, I've used a baking dish with a later of potatoes, onions, etc. Pop it in the oven at 450 degrees, 45 minutes to an hour and a half. It's done when the interior temperature is 165 degrees, you can cut into the thigh and see no more red flesh, and the juices run clear.
Notes
Comes out looking and tasting pretty awesome. Picture next time!
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