Roast Chicken with Gravy

You need pepper, salt, two or three cloves of garlic, split, half of a cooking onion, chopped, and your herbs of choice (rosemary, sage, parsley, etc... or "poultry seasoning")
Season the cavity with salt, pepper, and herbs, and throw in your garlic and onion.Cut a little slit in the skin on each side of the opening.
Tuck the ends of the legs through the opposing slits so it closes the cavity. Especially handy if you stuffed the chicken. Season the outside of the bird.

Place in a roasting pan. I add about a half of a cup of water to keep the chicken moist. Roast at 350 degrees for a half an hour per pound.I roast with the lid on, and still get crispy skin. I find that leaving the lid on keeps it moist. If you find that near the end of cooking time the skin is not brown, you can take the lid off and crank the heat up to 500 degrees, or broil, for a few minutes.
Remove the chicken to a platter and cover. Strain the juices into a saucepan. Carefully scoop off most of the fat (it floats on top) with a spoon. Taste the drippings and adjust the seasoning to your liking. You can fortify it with chicken stock, if need be. In a small glass mix equal parts cold water and corn starch or white flour. Whisk slowly to boiling drippings, just adding enough to thicken. Serve with roast chicken and mashed potatoes.

If you don't wish to make gravy, don't throw away the cooking juices!  Strain and pour into an ice cube tray.  Freeze and store in a resealable container and add it to your homemade soups, sauces and even when cooking rice for a boost of flavour and nutrients.  If you make your own stock from the bones of the chicken, add the cooking juices as it's full of nourishing gelatin that has already cooked out of the roast.