I would put it on the rack on the
roasting pan and rub in with seasonings
if you like. The air around the meat
will seal in the juices (believe me, it
will not be dry). I would check the internal
temp with a thermometer or else use a
probe if one came with your oven.

Mine has a probe I always use and be sure to
follow the cooking chart in your book
that came with your oven for temperature
and cooking time.

I've never roasted a chicken but my
turkeys always turn out very good and
moist.

Good luck!