Claire
Master Chef
To get good seasoning into a chicken (or any other poultry) you are roasting whole, cut a lemon in half and stuff into the cavity, along with a head of garlic, broken up (don't need to peel), and whatever herbs you have on hand. You can throw a chile pepper in there as well, if you like. The seasonings will permeate the meat much more than anything your rub on the skin. Discard most of the seasonings when you carve the bird, unless you're a garlic lover. If the latter, put the cloves on a small bowl or platter, and smear on chunks of bread.