My first roast chicken - I bought the Halal version because it says it's free of antibiotics. The downside was the head was attached and the poor thing just looked so sad and pathetic, I almost became a vegetarian right there. But um... back to the recipe! I based mine off Thomas Keller's which is so simple it seems almost wrong. Making sure the chicken is very dry after washing, and not adding extra liquids or basting during roasting, he says, makes for a crispier skin. But I couldn't leave well enough alone, and threw some root vegetables in the pan, and stuffed the chicken with garlic and lemon. A weird fact, the lemon turns the garlic an unnatural bluish green! The skin still came out very cripsy the white meat very juicy and the dark meat falling off the bone. A pretty successful first try, if I do say so myself.