USVI-On-Line

I am roasting a chicken tonight, but I have never really done it before. Chip usually does it so I have no idea what to do.
Suggestions, Tips, Tricks?

I avoided whole birds for years because I thought it was hard to roast them but it is so darn easy, I don't think it is possible to mess it up unless you leave the bird in overnight. Make sure you know the cooking time in relation to the size of the bird. That is one thing that tripped me up in the beginning, not realizing a 7 pound roaster was going to take a lot longer than a little 4 pounder.

I rub the outside with oil and then season the inside and outside with a generous portion of what every spice/spice mixture I am using.

STJ Spice Grill rub would be awesome. I have a variety of blends in my cupboard that I use.

If I have extra lemons to use, I will halve those and place inside the cavity. Rosemary in addition to the lemons is a nice combo.

Recipe we do all the time is this: Poke holes (10-20) in a lemon (depending on size - 2 small work), stuff in the cavity with Rosemary or sage (whatever you like). Seal the cavity up with butcher twine, bamboo skewers work too for skin flaps. Roast it Breast Side down on a rack in your pan, for the first 30-40 minutes.
Then flip it over to finish the cooking. Let's all the juices from the lemons baste the breast meat.

Comes out extra juicy.

I do the lemon thing too. But also pull the skin away from the breast so I can put herbs between the skin and the meat Rosemary, time, sage or what ever is looking good in the garden

400 degrees, 20 minutes/lb., bring to room temperature before cooking. Let rest loosely covered with foil for 10-15 minutes before carving.

I like to lightly salt the bird, put a poked lemon and a halved head of garlic in the cavity, and usually put herb butter or at least sprigs of herbs under the skin, but none of that is really necessary.

The last one I did I used taragon it was a diferent flavor but supper good

What Liamsaunt said. Although sometimes I slice garlic and insert under the skin. It melts in nicely.

I also do the lemon thing but just about any citrus will do.

For the outside I aim for olive oil, garlic powder and Herbs de provence.

Step #1: Take out the "innards" bag. That's some nasty smelling stuff if you forget...

I hate whole roasters. I hate touching raw chicken- specially the fatty bits- blah!

That being said, take the cruddy stuff out of the cavity. Rinse it off. Pat it dry.

Stick a lemon cut in half in the cavity.

Make it taste nice but putting stuff on/under the skin.

Hubby swears but just butter. Bits o butter stuck all over the skin. Period.

I'd do salt, pepper, olive oil and herbs de provence. Or salt, pepper, olive oil & rosemary alone. Maybe stick a few bits of bitter on the top.

I can't get under the skin. seriously, that's just icky. blech.

TJ Maxx has these wonderful spice blends in decent sized jars for like 4 bucks. I have an herbs de provence but I also have a Tuscah Blend that I've been using on skin-on, bone-in breasts recently. yummy.

It was a success!
I out celery and carrots in the cavity with some whole garlic cloves.
Under the skin I put Penzeys's toasted onion and some garlic and rubbed some olive oil and pepper onto the skin.
450 degrees for about 15 minutes, then 350 for the remaining time.

It was Super juicy.

Thanks for all the advice!