Season and Roast
Season the flesh, leaving the skin intact. (Season the skin too for a nice presentation.) Then place the chicken on a rack in a roasting pan. Elevating the bird allows air to circulate and promotes even browning.
Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.
Kitchen Tip: Pull chicken breasts from the oven when they reach 155º; the temp will continue to climb as they rest.