When ready to bake chicken, preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.
*I highly recommend using an instant read thermometer - they're very reasonable and will make a big difference in the quality of all your cooked meat. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!
I love to throw some extra lemons, quartered, onto the pan along with the chicken during the last 15 minutes of roasting. Slightly caramelized, they make for a lovely presentation on a platter with the chicken and a few sprigs of fresh rosemary.