This is a simple method to roast the chicken.
1/4 teaspoon salt.
1/4 teaspoon pepper.
1/4 teaspoon chili powder.
1/2 teaspoon ginger garlic paste.
1 lime (extract all the Juice and keep aside).
1 3-pound whole broiler-fryer chicken.
2 teaspoons butter(encourages browning).
For the Rub, Combine lime juice,chili powder, ginger garlic paste,salt and pepper.
Rinse chicken; pat dry with paper towels. Loosen skin on chicken breast. Using your fingers, carefully spread half of the rub under the skin. Skewer neck skin to back; tie legs to tail. Twist wings under back. Take rest of the rub and spread it inside the cavity. Let it marinate for atleast an hour(or overnight).
Place chicken, breast side up, on a rack(V-shape works better) in a shallow roasting pan. Rub with butter on the skin. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F preheated oven for 30 minutes.
Take the chicken out cover with an aluminium foil and place back in oven. Roast about 45 minutes more or until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F).
(1) Chicken skin contains a great deal of fat, and many people are in the habit of removing it in order to avoid the extra calories. Crispy, fragrant roast chicken skin is absolutely delicious, and, many people insist, the best part of the roast chicken. If you choose to pass up the temptation, though, you still need to leave the skin on the chicken during roasting. Roasting a skinless bird is an exercise in futility. The skin holds in moisture and juiciness. If you skin the chicken before you roast it, the meat will become bone-dry long before it's cooked through. You can carve the chicken then remove the skin from your portion as you see fit. Don't worry-there is no significant difference in calories between removing the skin before or after cooking!
(2)you can add vegatables(eg:-Onion,potatos,carrots etc..) on botton of the roasting pan.(I've found that when setting the chicken on a flat rack or directly in the roasting pan, the juices that collect around the chicken never have the chance to reduce.)
(3)A blasting heat crisps the skin and gives the chicken a great roasty flavor, but I recommend just an initial 20 to 25 minutes at 450°F, followed by a more moderate 375°F for the remaining cooking time(until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F)).
(4)put other flavor additions into the cavity --like herbs, lemons,Oranges, cloves of garlic -- which help flavor the meat and especially the pan juices as they flow from the bird into the roasting pan.
(5)Checking doneness:- Tests for doneness start with color. The skin should be dark golden, and the juices that come from the thigh when you prick it (and also from the cavity when you tilt the whole bird) should be clear, not rosy or pink. The drumsticks usually wiggle easily in their sockets, though it's sometimes hard to get a good grip on a hot bird. The ultimate test you should use until you're really experienced is to stick a thermometer into the middle of the thigh meat, not too close to the bone nor too close to the skin.
(6) The chicken will be much better if you let it rest for 15 to 20 minutes. This lets the juices redistribute themselves.