Preparing a Whole Chicken

• Roast chicken is most delectable if you leave the skin on, allowing it to caramelize and turn crisp and golden brown. Start by removing the chicken from the package and the giblets from the cavity. Rinse the chicken thoroughly, inside and out, under cool, running water, then pat the chicken dry with paper towels. Be sure the inside and outside of the chicken is as dry as possible because damp skin won't brown during the roasting process.

Citrus and Seasonings

• Squeeze a fresh lemon or a couple limes into a mixing bowl. Add salt and pepper to taste, then stir in cooking oil or softened butter at a ratio of approximately one part oil or butter to two parts citrus juice. You can also add minced garlic or garlic powder, along with seasonings such as fresh or dried thyme or tarragon.

Roasting Citrus Chicken

• Rub the citrus mixture evenly onto the chicken with your hands, or drizzle the mixture over the bird, then place the squeezed fruit into the cavity. If you like, you can also place sprigs of fresh thyme or tarragon into the cavity. Place the chicken in a foil-lined roasting pan with the skin side facing up. Roast the chicken, basting occasionally, for about an hour and a half, or until the juices run clear when you pierce the thickest part of the breast with the tip of a knife. According to the U.S. Department of Agriculture, poultry is ready to eat when a meat thermometer registers 165 F.

Serving Hot, Juicy Chicken

• At the end of cooking time, turn off the oven, open the door and let the chicken rest in the oven for at least 15 minutes. Resting allows the juices to settle in the chicken, making it moist and easy to carve. Carve the chicken in the pan, then transfer it to a serving plate. Whisk the pan juices lightly to blend and pour the juices over the chicken before serving.