Tom’s Whole Roasted Chicken

Take a whole chicken, split it down the back, taking out most of the upper backbone. Salt & pepper it.
In a fairly shallow pan, place aromatic vegetables, such as celery, carrots, onions, etc. (You don't necessarily have to eat them). Place the chicken, breasts up on top of the veggies. Stuff fresh herbs under the skin, such as basil, oregano, rosemary, tarragon, whatever.

Place in a hot oven (400) for about 20 min/pound. The skin will be crispy, the chicken will be moist, and the juice at the bottom will be a gravy good enough to make you slap yer mama. <g>