Technique #1: Roasting
Roasting is a dry heat cooking methods in which items are prepared through indirect heat application (meaning they’re not directly over the flame). Since they use the same technique, baking and roasting are often used interchangeably.
Technique # 2: Trussing
Tying a string around a piece of meat before roasting it is known as trussing. This helps to secure the shape of a piece of meat so that it cooks evenly. While it's not an essential step, the finished product will look nicer, so it’s recommended for pieces of meat that may be presented whole before carving or slicing.
Tip #1: Any type of herb will do here, but the lighter flavor of the chicken will pair best with lighter herbs such as parsley, chives, tarragon, dill or basil. Dried herbs could also be used here.
Tip #2: The roasting rack is used to help heat circulate evenly around the bird while it is cooking. If you don’t have a roasting rack, make a small ring about the size of the chicken with a piece of heavy duty aluminum foil and set the chicken on top of that.