Hi ! This is my first interaction with all u wonderful folks adept at cooking. I have over the years found that a pre roast marinade of raw papaya paste,curd,ginger- garlic paste n seasoning inside the cleaned chicken n top marinade of butter/ ghee n lemon works wonders with the roast!!Neilofer Singh RanaMumbaiIndiaWud u like to know more?neilofer@me.com

Butter!

I like pan roasting little cornish hens. Long marination, stuffed with brown fragrant onions, quick to cook, individual servings and tender flesh : http://www.ecurry.com/blog/mea... - Skillet Roasted Chicken with Ginger and Soy - a recipe from home

(1) Dry the chicken completely. This decreases the amount of steam it gives off during roasting, so you'll get that great crispy skin. (2) Let the chicken sit out for 30-45 minutes before roasting. This helps it cook more evenly. (3) Truss the chicken so the juices stay in and keep the meat tender. (4) Roast at high heat. I use 450F.http://fortychestnuts.com/2011...

Juicy and tasty and EASY! http://christinascucina.blogsp...

Rub fresh herbs like thyme and parsley and salt with a bit of olive oil over the chicken before you put it in to cook Cover it for the first half an hour, so it lightly steams and then remove foil. I like to cook the stuffing separately and make plenty of gravy using some of the chicken juices.

And then there's Julia Child's method...http://anuneducatedpalate.com/...

The key to cooking the perfect roast is getting a good quality chicken - preferably free range or organic chicken: http://goodyfoodies.blogspot.c...

Roasted Chicken served in a pot pie http://whatsfordinner-momwhats...

I believe that the rule Less is More should be followed when roasting whole chicken.  I also avoid using butter on and under the skin to avoid steaming it, making the skin rubbery.  http://foodminded.blog.com/rec...

Use a can of Guinness!http://realfoodfast.blogspot.c...

Delicious lemon and thyme roasted chicken and some ideas for the leftovershttp://allthatimeating.blogspo...