Roasted chicken resting after coming out of the oven. I have roasted chicken with various seasonings and rubs, and always end up doing the simplest and easiest, usually because of time constraints - but always delicious and moist.
I rub the chicken with this seasoning before it goes into the oven. I poured some in the palm of one hand and just rubbed down each chicken.
I lined a jelly-roll pan (cookie sheet with edges for those of you who have never heard of a jelly roll pan) with parchment paper, my sheet liner of choice, but you could use aluminum foil as well. I place the chickens onto a cake cooling rack and onto the lined pan.
The oven was at 400, and this time I used convection roast, I had the chicken in the oven for 1 hour 10 minutes. The picture shows me basting the chicken with the juices from the bottom of the pan after about 50 minutes. I basted the chicken every 15 minutes to get a nice crispy browned skin. I didn't add anymore seasoning except what was on the bottom of the pan.
I check the internal temperature to make sure it is over 175 when I take it out of the oven. The internal temp. will continue to rise a few degrees while it rests. Do not cut into the chicken until it has rested for at least 10 minutes, otherwise all the juices will come out of the chicken and your chicken will be dry.
I know this is hard to see, but the chicken breast is very moist as I cut it into pieces. 
I didn't cut up the whole chicken, but left one whole chicken breast to be used for sandwich meat. The rest of the meat will be removed and used for chicken pot pie or soup. I will put all the bones and juices into a pot, add a carrot/celery/onion and some salt. Cover with water and simmer until the meat comes easily off the bones. I discard the bones and veggies and keep the stock for soup or gravy for another meal. It can be frozen in ice-cube trays too.
This chicken was eaten with fried rice, broccoli and caramalized yams, no go and ENJOY!
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