It is amazing how something so simple can go so horribly wrong when it needn't be. This is an almost fool proof way of making a juicy succulent roast chicken.
Check there is no packet of giblets inside the chicken!
Put your chicken on a rack in your roasting pan breast side down on the rack. This is most important as while it is cooking the juices will run down into the breast meat making it juicy and succulent. Grind a little salt and pepper on the top and put it into a pre-heated 180C oven. After about 20 minutes get the juice that come out of the chicken and spoon it over the top of the chicken (baste it - if you have a basting bulb use that). After about 30 minutes it will be golden on the top of what you can see. Take it out the oven, turn it over, baste the breast and top of the drum sticks and grind a little salt and pepper on top. Return it to the oven until golden on top again - about 15 minutes. Take it out the oven stick the point of a knife or a skewer into the thickest part of the meat to check the juices run clear (you can also cut down between the breast and the leg to check this). If they are slightly pink, put it back into the oven for a couple of minutes. Use the juices to make a gravy while it stands for 5 minutes then serve it.
For a bit of a difference:
If you want the salt and pepper to stick better you can drizzle a little oil on the chicken and rub it in before adding any herbs and spices.
Rub the outside and inside of the chicken with half a clove of garlic before adding the salt and pepper.
You can also sprinkle a bit of fresh thyme on at the same time as the salt and pepper.
You could grind any of the chicken herb mixtures on instead of the salt and pepper.
You can cut a lemon in half and put both halves in the cavity before spicing it with thyme, salt and pepper before cooking it.
If you are feeling adventurous you could make some basil butter by chopping basil leaves, a pinch of salt and butter together until the mixture is a nice bright green colour. Put some of this under the breast skin and also on the top of the chicken when you take it out of the oven so it melts onto the skin.
Remember - ALWAYS WASH YOUR HANDS IMMEDIATELY AFTER HANDLING RAW CHICKEN! Not doing so is one of the quickest and easiest ways of getting a mild dose of food poisoning!