Roast Chicken

You can make a bundle of herbs and put that into the chicken cavity- with cooking twine tie up a few sprigs of rosemary, sage, and parsley- even some thyme is fine. Then I would also but in one lemon that is halved. then tie the chicken up- (truss it) and rub in some salt, pepper and olive oil into the skin.

i think that's the standard way to make roasted chicken.

Or you can cheat and buy a cooked roated chicken in the supermarket.

Here is by far the best method I have ever used for juicy roast chicken.

Use a pot that is large enough to hold your chicken and half fill it with cold water. Add a cup of salt and taste to see that it's salty. Put in your rinsed chicken and refrigerate for several hours or overnight.

Set your oven to preheat at 450 F.

Rinse off the chicken, then then rub inside and out with lemon, pepper, garlic powder, herbs of your choice (oregano, thyme, herbs d' province, or whatever), and a very small amount of olive oil so it won't stick in the roasting pan. I put the rind from the lemon in the cavity of chicken because I don't stuff it.

Put it in a roasting pan with a little water.
I roast it the entire time at this very high temp., back up first. Let it get good and brown, then turn. You will want to be sure water remains in the pan the entire time or your pan will burn.
Finish roasting breast up til brown and the legs really shake hands with you.

I don't time it but I would guess it will take an hour and a half or so all together.

This is how I make my turkey too. I actually use the vegetable drawer from an old refrigerator to soak it.