I made the Christmas chicken. I love how my family relies on me, the resident vegan, to make the holiday meats.
I adapted the Zuni chicken recipe to our tastes. Instead of 3/4 tsp salt per pound of chicken, I lowered it to 1/2 tsp per pound. This is because I rub the salt UNDERNEATH the skin, instead of just rubbing the outsides with it. The salt is thus directly contacting the meat, which means it penetrates faster and requires the cook to use less. We had a 5 lb chicken, so I measured out a scant tablespoon, in toto.
I also ladled out a large dollop of crushed garlic out of a huge jar we keep on hand for garlic emergencies. I rubbed a ton of that underneath the skin, as well.
The meat eaters were very pleased with that chicken, even though it was tad underdone (thigh was a little pink at the bone).
Oh and for color, I threw on a bunch of paprika. Next time, I'll try to spend more time crisping and browning the skin.