Roast, rotating the pan from time to time to ensure even cooking, until skin is nicely browned and chicken cooked through (50-60 minutes).
Check for doneness after 45 minutes. To check, pierce the meat of the leg joint with a knife. If juices run clear, the chicken is done. If you see a pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. Alternatively, insert an instant-read thermometer into the thickest part of the thigh or breast. When the temperature has reached 165°F / 74°C, the chicken is fully cooked.
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