A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher chicken, skip the brining process and begin with step 2.