Deboned a couple of chickens. Seasoned them on meat and skin sides, with salt, pepper, other stuff. Placed meat side down, on top of fresh rosemary (big plant in the back yard) in a half sheet pan. Roasted at 400 F. The fat renders from the skin. The meat is essentially braised in the rendered fat, which keeps it from getting too hot or dry. The rosemary flavours everything. To portion, simply cut up with scissors or a pizza wheel. It is moist as heck.
