Roasting a chicken may seem daunting, but it is actually a very simple task. The preparation is simple, though you will have to wait a while for your bird to actually cook, it is worth it. One secret to succulent chicken is brining it in a salt water bath for about 1 hour or buying it kosher, in which case it is already brined.
Once your chicken is fully thawed, rinse it will and pat it with paper towels to dry the skin. Starting from the back of the chicken use a wooden spoon to carefully separate the skin from the breast side. Now here is where you add your moisture and flavor. Shove as much margarine (kosher and non-dairy if keeping kosher) under the skin all the way up to the breast. You can use as much as you like, and if you want to add flavor to the chicken, you can mix your favorite herbs and spices in with the butter and as it melts it will absorb into the chicken. Sprinkle some salt, pepper, and any other spices and herbs you like to add on the outside of the chicken.
Spray a roasting pan with cooking spray and place the chicken in the pan. If you like, you can use a broiler pan top over your roasting pan so your chicken is not sitting in its juices while baking to get a better all-around browning.
Roast your chicken for 20 minutes per pound, and add an additional 15-20 min to make sure the bird is cooked through. A meat thermometer should read 165 degrees F (74 degrees C) when inserted into the inner thigh, taking care not to touch the bone, as it will read warmer usually.
You should get a chicken with crisp brown skin, and moist flavorful meat with this method. Carve your chicken and serve with your favorite side dishes. You can use the drippings to make gravy if you like as well.