Happy Passover!

Since we had our seder last night, some friends requested Diana's superb chicken recipe (nobody requested my brisket recipe, though. Sniff.) Reproduced here:

I used Rub with Love Chicken Rub http://store.tomdouglas.com/products/rub-with-love-chicken-rub. If you don't want to order it, you can make a reasonable substitute with 1/4 cup brown sugar, 4 tsp smoked paprika, 4 tsp coriander, 4 tsp garlic powder, and 2 tbsp chinese five spice powder.

Clean and rinse the chicken. Coat liberally with olive oil, then season with spice rub and salt and pepper. Place the chicken breast side down in the roasting pan. Roast for 15 minutes at 350 per pound of chicken. 2/3 of the way through the cooking time, flip the chicken breast side up and coat again with olive oil. Use a meat thermometer to test for doneness- the chicken can be removed from the oven when the temperature reaches 145 in the thickest part of the chicken (between the drumstick and the thigh). Allow the chicken to rest, tented with foil, for 15 minutes before cutt