Re: Your roasted chicken method?
I've tended to be completely terrified of doing a whole chicken too. This adaptation of a recipe from "How to Cook Everything" works for us every time; it's become our go-to for guests, believe it or not.
Preheat Oven to 500, rinse your chicken and take the giblets out of the inside.
Cut carrots, potatoes, sweet potatoes, onions, turnips, or other hardy root veggies into chunks, make a layer in the bottom of a baking dish.
Put chicken on top of the veggies in the baking dish, breast side down for 20 mins.
Spoon some of one of the below mixes over it, sprinkle with salt and pepper, turn it breast side up, spoon more mix over it, sprinkle more salt and pepper, roast for 8 minutes or until the breast starts to brown.
Turn heat to 325, baste with more of the mixture, roast another 30 minutes or until an instant-read thermometer inserted into the thickest part of the thigh reads 160-165, and until the juices run clear (tip the bird and watch what comes out of the cavity.
3 T Olive Oil, 2 tsp fresh or 1 tsp dried: Thyme, rosemary, marjoram, oregano, or sage ... or a mix.
1/4 c soy sauce, 2 T peanute oil, 2 T honey, 1 t garlic, 1 t fresh or 1/2 t ground ginger, 1/4 cup minced scallions.
(our Fave, it tastes fancy but not "weird" (even the picky eaters like it)) 1 T olive oil, 2 T orange juice, 2 T honey, 1 tsp minced garlic, 2 t ground cumin.