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Roast chicken: This recipe is looking long and complicated because I'm explaining why you're doing things. It always helps me learn when I know the why. Not a lot of steps or effort here, just patience.

Whole chicken, I usually go with about 5-6 lbs and this recipe is based on that.

room temp butter, about a stick.

spices of choice, I tend towards garlic based flavors. Rosemary is good, lemon pepper, cumin. All great
citrus

Pre-heat oven to 350

Add spices to butter and mix. This is why it needs to be room temp, easier to mix. Use as much or as little as you'd like.

Using your hands, scoop some butter and shove it down between the skin and the breast of the chicken. Use the rest of the butter to spread all over the chicken.

Stab the citrus with a fork, repeatedly. Shove inside chicken.

Place in baking dish breast side down. After about and hour or so you can flip it back over. These come in handy for that or if you don't like single use kitchen items, a pair of silicone oven mitts would also work. The reason you do the flipping is two fold. First, gravity pulls juice down, so you are getting all the juices into the part that tends to dry out. Second, flipping halfway through the cooking process keeps the skin on the breasts from over cooking.

At about 1 hour 45 minutes collect the juices from the pan. A ladle, or oven mitts to lift and pour the pan would work here. Put the chicken back in the oven for the next 15 minutes or so, and start on your gravy. Couple of ways to make gravy, the easiest is to put a couple of tablespoons of corn starch in cold water and make sure it's well mixed. Add to your pan of drippings you've put on the stove and have bubbling. Stir for a few minutes and add more corn starch if needed. Do not stop stirring gravy for long as it will either scorch or create a film on bottom which gives you lumpy gravy. Give it a couple of minutes before adding more each time. The thickening takes a bit. The reason you use cold water is that corn start congeals as soon as it hits a hot temp, if you toss it in boiling juices you get lumpy gravy.

Pull your chicken out. If you started with a thawed chicken it should be about finished by now. To make sure, cut a nice deep cut into it. Look for any juices that aren't perfectly clear. If no pink, it's ready to eat!

The citrus is another method of keeping the chicken (or turkey) from drying out. I keep meaning to try lemons, but usually end up using mandarins because they fit and I usually have them on hand. Citrus also acts as a tenderizer, not that chicken usually needs that, but good to know if you're cooking beef that could use some tenderizing. Pineapple is another great one. It's actually what they make the tenderizing powders out of most often. It's all that acid. Oh, and the slight citrus juice flavor makes a yummy gravy. It doesn't make it taste like oranges, it makes it have just a bit of tang.

You can also boil a bunch of potatoes (start about 45 minutes before chicken is pulled out) and not even bother peeling them. Adds nutrition. (My family complains if I peel the potatoes) Once tender drain and then throw in some butter and a splash of whipping cream. (This is NOT a low cal meal). Whip or mash the potatoes and you've got yourself a good meal. Just needs a can of veg heated up.

Hope this helped!

edit for clarity.