Remove the chicken from the refrigerator and place bone-side down on the rack. Roast until the breast meat near the bone registers 165 F and thigh meat registers 180 F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
Use tongs to carefully transfer the chicken to a platter to rest 5 to 10 minutes before serving. Serve with wedges of lime and mango slaw.
Nutrition information per serving (values are rounded to the nearest whole number): 690 calories; 500 calories from fat (73 percent of total calories); 56 g fat (13g saturated; 0 g trans fats); 180 mg cholesterol; 3 g carbohydrate; 42 g protein; 0 g fiber; 390 mg sodium.
Cool Orange, Jicama and Mango Slaw
Mango adds a cooling sweet tartness to this traditional Mexican combination of citrus and jicama. The grating of the jicama gives the dish the texture of an American slaw and is a welcome change from the cabbage and mayo versions we eat all summer.
Start to finish: 20 minutes
1 1/2- to 2-pound jicama (the size of a small grapefruit)
3 navel oranges
2 mangos, peeled, pitted and cut into chunks
3 to 4 sprigs fresh cilantro, leaves removed
Cayenne pepper, optional
Slice off the top and bottom of the jicama, then carefully peel it. Use a box grater to grate the jicama.
In a medium bowl, toss the grated jicama with the juice of 1 of the limes.
Use a paring knife to trim off the tops and bottoms of each orange, then cut off the remaining skin. One at a time, hold the peeled oranges in a cupped hand over the bowl of jicama to catch the juices. Cut each orange section between the membranes to make individual sections, adding them to the jicama as you go.
When you have cut all the sections, squeeze the leftover membranes to extract as much of the juice as possible. Toss well, then mix in the mango.
Arrange in a bowl or on a platter. Garnish with whole cilantro leaves and a light dusting of cayenne pepper. Cut the remaining lime into wedges for serving with the slaw.
Nutrition information per serving (values are rounded to the nearest whole number): 100 calories; 5 calories from fat (3 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 2 g protein; 8 g fiber; 5 mg sodium.
EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."