Reduce oven to 350 degrees.

Reduce oven setting to 350 degrees, and bake for 10 minutes.

(Reduce oven by 25 degrees if using a glass pan.)

Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes.

Reduce oven to 375 degrees.

Reduce oven setting to 300 degrees, and continue cooking for 20 minutes, or until skin is crisp and meat is tender.

Reduce oven to 300 degrees.

Then reduce oven setting to 200 C, 400 F, Gas Mark 6 and open the foil so that the bread browns and crisps.

Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at deepest part of thigh reaches 130 degrees.

Reduce oven to 250 degrees.