This is the first time I have ever roasted a whole chicken and it was super easy! A descent amount of dishes, but not terrible. This recipe is from here: http://www.platingsandpairings.com/easy-roasted-chicken/.
Start by preheating your oven to 450 degrees. Now, remove the gizzard and liver from the inside of the chicken (set aside if you have dogs to give it to or you can use it for a different gravy). Rinse off the chicken, inside and out, then dry it off. Mix together 1 1/2 tsp salt, 1 tsp paprika, 1 tsp pepper, 3/4 tsp poultry seasoning (McCormick Grill Mates Montreal chicken seasoning is what I used), 1/2 tsp onion powder, 1/2 tsp chili powder, 1/4 tsp garlic powder, and 2 tbsp olive oil. Rub half of this mixture under the skin (breast side is easier than the back, but try for both), then rub the rest of the rub over the skin all the way around. Using some kitchen twine, tie up the wings and legs (this helps it to cook more evenly). Place the chicken, breast side up, in a large cast iron skillet. Put in the oven and immediately turn the heat down to 375 degrees. Roast in the oven for about 20 minutes per pound (mine was about 5.6 lbs, so I cooked it for 1 hr 50 minutes). (This was when I went to the gym for a team training class and the timing worked out almost perfectly.)
Once that timer goes off, take it out of the oven and let rest in the pan for 10 minutes. While that is resting, and there is about 5 minutes left, start your chicken stuffing by following the directions on the box of stove top chicken stuffing.
When the 10 minutes are up, move the chicken to a cutting board and let rest there for another 10 minutes before carving.
While that is resting on the board, skim the fat off the skillet with a spoon so that only the solids are left in the skillet. When there is about 5 minutes left, add 1/4 C white wine (I used Chardonnay because it’s what I had on hand, but a viognier would be my preference because it is more dry and better for gravy). Heat over medium high heat, whisking constantly to get all the brown bits off the skillet, till it reduces by about half. While that is bubbling, whisk together 1 tbsp corn starch with 1/4 C water. Once the wine has reduced, add the cornstarch mix. Whisk together till gravy thickens (only takes a minute or 2). Once thickened, turn off the heat and your chicken should be about ready to carve. Carve the chicken, careful to not get any bones in the process.
Fluff the stuffing with a fork, then serve up the chicken with the stuffing on the side and then top with gravy. We found the gravy to be a bit on the salty side, but still tasty, so go easy on the gravy till you decide if you like it or not. I treated this like a turkey dinner and used some cranberry sauce I had on hand instead of the gravy because I was not a fan of the gravy. Enjoy!