Or any bird, really. So, I've tried to do this a few times recently, according to recipes. They generally say to set oven temperature between 400-450, and basically cook between an hour and hour and a half... So I've done this, and while the chicken looks OK and the meat thermometer reading is fine, the skin is chewy and the meat doesn't come off the bone easily (i.e. I imagine a bird like the rotisserie chicken you get at the store). Anyone have any suggestions/experience? Should I cook much longer, "low and slow"? The last one: I just ended up giving it to the dog.