I tried a twist with my standard garlic rosemary roasted chicken (with a small lemon inside the bird) – I did the prep all the same, but put the chicken in a 425ºf oven for thirty-five minutes, uncovered; I then reduced the temp to 350ºf and loosely covered the chicken with foil, and put a cube of chicken stock under the rack on which the bird sat (the cube is chicken stock poured into an ice-cube tray and frozen; it is great to work with) and cooked for another thirty-five minutes. The temp was perfect (160º- 170º, where need be, and then a five degree rise after removal), and the chicken was moist. Fantastic.