Let me just warn you now. I made this recipe post how I like them, with lots of pictures! And I don't have a nice camera, so you'll just have to deal with my fuzzy out of focus pictures until I strike it rich and can get a nice camera!
Ok, I started out by preheating my oven to 425 degrees. I always start my oven before I prep because it takes FOR-EV-VER to heat. (Picture Squints saying that and you get my point.)
I set the timer for 15 mins and put the pan in without the lid. This allows the skin to crisp up a little and keep the juices in (It takes about 5 mins for your house to start smelling awesome!). After those 15 minutes were up, I set the oven for 350 degrees for 2 hours. It cooked for 2 more hours covered. (I dug the potatoes out at about the 1 hour mark, they were super soft.) After those 2 hours were up, I took the lid off and let it cook another 15 minutes to finish crisping up the skin. I don't have a meat thermometer, but I just went by the instructions on the back that said 20-30 minutes per pound. The chicken was 5 lbs, so it had a cook time of 2 hrs and 30 mins. I erred on the longer side just to be safe.
Once it was done, I pulled it out of the oven, put the lid back on, and let it sit for about 20 mins before taking the lid off of it. (I may or may not have pulled the crunchy skin off first. It's missing in action now.) It fell off the bone. Literally. I pulled it apart in pieces because when I tried to pick it up out of the roaster, it fell apart. It gave me and 8x8 pan worth of chicken! The breast pieces came off in 2 full pieces. YUM! I have 2 more recipes planned with this chicken this week! Not to shabby for about $7!