Roasting a chicken is dead easy!

I don't bother with stuffing or seasoning except for a little sprinkle of salt on the skin. Put chicky on a rack in a pan of water (make sure the water doesn't touch chicky but the steam makes it nice and moist) at about 160 degrees for fan forced. Check after 1.5 hours by stabbing a fat part and seeing what colour the juices are. If they are pink it needs a bit more try again in 15 mins or so.

Don't forget to let it rest 10-15mins before you carve it up. Good time to make gravy then!