Roast Chicken version 3

I roasted a chicken in the Granite Ware pot from Mom today.  A bargain at $9.99 from Meijer.  I coated the chicken with olive oil, mixed with salt, pepper, sage and a little lemon.  I filled the cavity with sage, onion, lemon and garlic.

It was a very small chicken - only about 2 1/2 lbs - so I overestimated how much time it would take to roast, covered.  At 375 F, it was almost done after only 45 minutes or so.  I put it back in the oven, uncovered, for another 7 minutes, and turned the heat up, so it slowly rose to 450.  The chicken was juicy but the skin never browned or crisped since I took the cover off too late.  And it didn't have enough salt or sage flavor.

Next time, I plan to roast it covered for only half the time.  I'll cover the chicken in kosher salt at least three hours before roasting, brush it off, and put sage and garlic under the skin.  Putting sage in the cavity didn't make a difference.  Perhaps the onion and lemon in the cavity did keep the chicken moist.