When cooking a whole chicken or turkey, I can not stress enough the difference a digital meat thermometer makes! It completely takes the guess work out of when it is cooked and prevents over cooking and drying the meat out. I bought mine at Superstore for $24 and it has been worth every penny.
If you have time, take the chicken out of the fridge about 30 minutes before cooking, this helps the skin crisp up but isn’t necessary. Drizzle olive or grape seed oil on the chicken and rub it into the skin. Season generously with salt and pepper.
Cut up a lemon and fresh herbs such as parsley, thyme and rosemary (you can use your own favourite fresh herbs) and place inside the chicken. Place the meat thermometer into the thickest part of the thigh without touching the bone.
Preheat oven to 425 degrees F
Place chicken on the middle rack, in a open roasting pan, breast side up.
After 15 minutes reduce heat to 375 degrees F continue roasting , basting occasionally, until a internal temperature of 185 degrees F is reached.
Remove from the oven and cover in tin foil for 30 minutes before carving. Save the carcass for bone broth and stock!