I prep the chicken, set it in a roaster with a rack, then work the handle of a wooden spoon under the breast skin. I pour seasoning (Penzeys BBQ 3000) and olive oil under the skin then work it in and all around. Then I tie the legs up with kitchen twine. I don't do anything with the cavity.
I cook at 425 for 15 minutes then turn it down to 350 and cook it for approximately 60 minutes more but I always use a meat thermometer in the thigh to check for 160.
Danielle, Nick, Gigi ('08) and William ('11)