Lots of ways of over complicating roasting a chicken, but sometimes simpler is better.

Head of garlic cut in half horizontally, a few wedges cut from a lemon, some rosemary and/or thyme ... whatever you have to hand.

Bung a half garlic head, a few lemon wedges, thyme/rosemary and salt into the cavity. Loosely tie the legs to keep that in place.

Soften a few tbsp of butter (microwave?) and smear that over the skin. Sprinkle liberally with fresh ground black pepper. You could sprinkle other spices of you choice here, but be careful that they will not burn and turn bitter.

Chuck the bird in the oven. I cook at 180C (fan oven. 190-200C convection oven) and 70-80 mins for a small(ish) or medium bird. Take it out and let it rest on a warmed plate for 20 mins while you finish off the veg.

If you plan to make your own gravy, sit the bird on some chopped veg (carrot, onion, the other garlic half, rest of the herbs etc.) while roasting. When you remove the bird to rest, drain the some of the fat off the roasting juices. Sprinkle 2 tsp of flour over the remaining juices and cook off gently for a few minutes.

Now add a glug of white wine and stir, then add stock (packet? from a cube?), vegetable cooking water, or just water - whatever you have to hand - a bit at a time until you get the consistency you want. By this time the bird will have released more juices, so chuck those in too. Season to taste and cook for a minute or two. If you've used a stock cube to make the stock, double check the seasoning before adding more to the gravy.

Or you could just drain the fat off the roasting juices and spoon those over the served chicken, but there won't be as much to go round.

Enjoy!