in the center of the baking sheet and the legs are close to
the edges. Roast until the thickest part of the breast close
to the bone registers 145°F on an instant-read
thermometer and the joint between thighs and body
registers at least 160°F, 35 to 45 minutes.
Transfer the chicken to a cutting board, tent loosely with
foil, and allow to rest for 10 minutes, then carve and
serve.