The Art to Roasting Chicken?

The past few times I've roasted chicken, I've under roasted slightly. For fear of over roasting.

Another go at it today.

Seasoniong: 1 T salt, 1 T fennel seeds, 1 tsp cayenne, tons of fresh cracked black pepper
Cavity: small bunch of thyme
Surrounding veg: baby red potatoes, carrots, garlic cloves (not peeled)
Prep: (1) Liberally rain the spice/salt mixture all over the chicken, inside the cavity and out. (2) Tie the drumstick together with twine. Tuck the wings behind the chicken. (3) Place in roasting pan. Drizzle a little olive oil and toss potatoes and arrange around the bird. Season lightly with salt and pepper. (4) One final sprinkle of salt on top of the chicken and then into the oven.

Goal: A crisp, golden, salty skin. Tender, falling off the bone meat. Golden potatoes swimming in chicken jus, soft caramelized garlic encased in papery husks

Checking Done-ness: Bird should be golden. Cut off the twine. Wiggle the drumstick. If it is a bit loose, wiggles very freely, it's most likely done. Poke a chopstick into the deepest part of the thigh. Juices should run clear.

What I've discovered: Due to the quirks of my oven (heat streams out of the upper right stove top burner), I have learned that I need to keep my bird (usually about 3-3.5 lbs) in the oven at 425 for what seemed to me an unusually long time--approx 1 hour and 15 minutes--in order to achieve the desired falling-off-the-bone tenderness.

I've experimented putting lemons in the cavity, brushing melted butter on the skin (basting seems totally unnecessary as it ruins any chance of the skin becoming crispy if you're continually brush juices over it...plus, every time you open that oven, the temp lowers significantly), haven't rubbed herbed butter underneath the skin yet due to laziness but i'd like to try it just to see the difference.

I love asian food, but sometimes, there is nothing better than picking apart a roast chicken with your fingers. For me, the fennel seeds and potatoes are the clinchers.

(Also, love using the carcass to make a richly flavored chicken broth the next day to go with thin noodles or white rice.)