I am on a search for the absolute perfect roast chicken. I love the many ways I roast them but I seek something I have not yet perfected. This will take some time. A restaurant that is approx. 30 miles away came close. The bird was semi boneless, the skin was crisp and lightly coated with a few herbs, mostly rosemary. It was slightly salty, lemony, juicy and delicious. This has become a bit of a grail quest for me. i love the winter because cold weather is the right excuse to have the oven going. I am going to start with a fresh bird from the local poultry farm. I like to brine them before baking. Time to have my very own test kitchen. Any ideas?