Another easy, but somewhat exotic, roast chicken:
Stuff the cavity of the bird with one lemon, halved, and broken up (but not necesssarily peeled) cloves of garlic. An entire head, believe it or not, it will mellow in the roasting. If the bird is skinny, as some times free range ones can be (if anything most of the birds I buy are too fatty), then oil the exterior with olive oil. Roast according to your basic instructions in almost any basic cookbook, that is to say about what June said, 375 for about an hour for an average sized bird. If you are a newby, I cannot recommend more the advantage of a good meat thermometer. I learned to cook without one and don't know how I did it! Anyway, your bird will come out redolent of the lemon and garlic, and it gives it a sort of mediterranean or Morrocan feel, so is wonderful with couscous (Near East makes many that only require the addition of boiling water or stock), taboule (ditto), and a simple salad or green vegetable.
When I have fresh herbs in season, I add a branch of whatever calls to me from the garden (or in winter, in my kitchen pots), also in the cavity of the bird.
I say bird rather than chicken because I've done this with small turkeys down to Cornish game hens (the turkeys need two lemons, the game hens a half, and again, use timing/temps from any basic roast bird recipe).
When you carve the bird, I toss away the lemon and any branches of herbs, but pinch the garlic out of its skin and let people "spread" it on bread if they so desire.