Roasted a 5 1/2 lb fresh free range chicken ... bought at an organic farm not far from home, farm processed (killed and cleaned) on Sat morn. aromatics in cavity, root veggies added to roaster. 1 1/2 hrs at 325*F in convection oven.
Bird was spectacular...real flavor, pan drippings made awesome gravy ... veggies were wonderful (yukon golds, parsnips, carrots, shallots)
Contrary to my norm, I made dressing outside the bird ... fresh breadcrumbs from 1/2 a loaf of rustic Italian I had in the fridge, thyme and sage, sage sausage, onion celery, a cup of brown rice (leftover), broth, s & p. Drizzled with some of the chicken fat from the bird and baked covered. Came out very well.
This was kinda a dry run for Thanksgiving as I've ordered my turkey from the same farm.