Normally i just put the whole chicken in the oven, and wait.

Anyone any tips to adding flavour.

thanks.

stab it a few times then put butter and smoked bacon on it, the smoky flavour gets in the chicken.

or smother it in oil and cover with chicken oxo.

Salt pepper oil and paprika rubbed into the skin. Cut a lemon in half, pop both halves and a bunch of thyme in the cavity. Pop in the oven on 180 @ 20 per lb plus 20 mins. Baste once or twice during cooking.

Crumble an oxo cube over it.

Thanks so far...

The perfect roast chicken
http://forums.digitalspy.co.uk/showthread.php?t=1640107

Peel and half an onion and pop it in the cavity, and rub the top of the carcass with butter and sprinkle with salt, pepper and herbs. If you want you can put strips of streaky bacon across the top, very tasty!

When I do roast chicken, I mix butter, garlic and herbs like thyme and rosemary and then squeeze it up inbetween the breast and the skin, you have to get your hand right in between. When I have done that I rub the skin with the remainder of butter and salt and pepper.

I use olive oil butter.

The skin always comes out brown and crispy and full of flavour, the breast is never dry, the meat just falls off the bone.

Try a rub of chili powder, salt , paprika, sugar,onion powder, garlic powder, cayenne pepper and cumin.

put a whole garlic head unpeeled into a baking dish with a lemon cut into quarters, a couple of wedges of peeled onion and some fresh thyme. Balance the whole chicken on top and poor half a bottle of dry white wine (or cider) into the dish. Brush the chicken with melted butter or olive oil and salt 'n pepper. Bake uncovered for about 90 mins for an average size bird.

Take out the chicken carefully pouring any juices back into the pan and set aside to rest. Mash up the squidgey garlic and lemon and then sieve the roasting pan liquid - try to skim of a little of the fat if you can too. Then use the garlicly, herby, lemony, wine stock to make your gravy- superb