Grilled a roaster a bit larger than the recipe calls for so the grilling time was a bit longer. 45 minutes seems a bit hasty even with a smaller bird, though. Allow for additional cook time just in case. The taste was wonderful and I wouldn't think twice of serving this to company. I would cut down a bit on the kosher salt (use 1 tsp) as the reserve paste added at the end of the recipe is a bit salty. Another slight change was that I rubbed my herb paste under the skin as well as on both sides of the chicken before grilling. All in all a wonderfully easy way to prepare a "Sunday Chicken Roast" without having to heat up the kitchen.