Roasted Chicken Nearly fill wide roasting pan with water on lower rack of oven. Place other rack just above. Preheat oven to 400F. Boil water in large saucepan (with tight-fitting lid) with the ä tbs. of the seasonings and oil, reserving the rest in a wide-mouthed bowl. Season chicken and place skin up on top rack of oven, above water. Stir in rice and peas to boiling water. Reduce heat, cover and allow to steam for 20 minutes - don't peek! After 30 minutes, flip and rotate chicken, and replenish water. Allow 15 more minutes, then flip and rotate chicken once more. Chicken should be done in another 15 minutes. Be sure to check the juices run clear. Serve immediately, with chicken lying on bed of rice mixture.