Thanks red for the suggestion. I have had similar dishes which I liked.

I elected to go hot and fast. 475F for bout 15 minutes, after browning the skin in a cast iron skillet.
Put the bird on top of a couple stalks of celery to prevent it from burning. Meat thermometer got to 140F and I took it out and put into a foil tent and the temp rose to about 160F.

Was great. Like rare steak in texture, color, moisture with a mild taste. Delicious I tell ya.yum yum!!!