Hi Piglet,
I usually take the easy way out...
I throw an onion, garlic cloves (and whatever else you like) in the cavity. Rub melted butter or oil on the outside and season with salt, pepper and ??? then I roast it upside down for 40 minutes and then flip and then take it out (around 168f or so) and cover with a loose foil tent until the thigh temperature rises to 180f.
Then just slice up the bird for serving (as it's already set) and serve atop the pasta alfredo. Anything bones/chicken left over I use to make a couple cups of stock.
dan
__________________ I'm not a chef!
So please take any advice I give with a grain of salt (it'll taste better) 
Last edited by gonefishin; 01-31-2006 at 05:36 PM.
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