Anyway, here's the recipe for the easiest (and, in my opinion, the best) roast chicken ever...
Roast Chicken with Lemons
from Essentials of Classic Italian Cooking by Marcella Hazan
A 3- to 4-pound chicken
Freshly ground pepper
2 rather small lemons
Preheat the oven to 350.
Rinse the chicken thoroughly in cold water, both inside and out. After you've rinsed it, let the chicken sit for about 10 minutes on a slightly tilted plate so the water can drain from it. After the 10 minutes, pat it dry with cloth or paper towels. Wash the lemons in cold water and dry with a towel.
Soften each lemon by rolling it back and forth with your palm on the countertop, applying a good amount of pressure as you do so.
Poke the lemon with a sturdy toothpick, skewer, trussing needle, fork, or something of the like. Poke at least 20 holes in each lemon. Put both lemons inside of the bird's cavity.
With kitchen string, tie the legs together by running the string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling too tight. If the skin is unbroken, according to the recipe, the chicken will puff up as it cooks. Don't let this stress you out though -- even if you do break the skin, the flavor will not be affected. It's mostly just for the presentation of the thing.
Put the chicken in a roasting pan (I use my cast-iron skillet when I make this and it works great), breast facing down. Here's the thing I love about this recipe: you don't have to add any cooking fat because the chicken bastes itself. It doesn't stick to the pan and it stays moist without any effort on your part. Place pan (or skillet) into the upper third of the preheated oven.
After 30 minutes, turn the chicken over so the breast is facing up. Again, try to not break or puncture the skin -- but if you do, don't worry too much about it. Cook the chicken for another 30-35 minutes.
After the 30-35 minutes is up, turn the oven up to 400 degrees and cook for 20 minutes more. You don't need to turn the chicken again. The total cooking time for this recipe is between 20-25 minutes per pound.