An Alternative Way to Roast Chicken- Vertically

Using a vertical roaster in a hot oven is an alternative to the traditional V-wire rack that we're all used to.  The advantage?  Even, crisp skin the whole way around and incredibly moist meat.

I marinated a bird for 24 hours in a large zippy bag in a combination of tomatoes, garlic, olive oil, mint, cumin, pepper and cilantro.

Next, I preheated the oven to 350 F and stuck the bird on the wire rack; it nearly looked as though it was just sitting, chilling!

It cooked for 75 minutes, then I increased the temp to 500 F and cooked 20 minuets longer, at which point the internal temp was 160 F.  

I took it out of the oven, tented it for about 20 minutes and then served.  I didn't even need to use my carving knife as the meat fell right off the bones!