Slow-and-Low Dry Rub Oven Chicken

The chicken was tasty but the results weren’t special enough to justify the extra time and steps. One hour in the brine wasn’t enough to have any impact on flavour or moistness and the steps of slow roasting and then broiling could have been replaced with roasting alone. The rub was very good but only half was needed to generously season 2 chickens, and I would never consider reducing the liquid released from the chicken for a sauce since so much of it was fat.