We made a roast chicken last night, It was really delicious but really really complicated. I'll try again with a few less steps.

Basically we brined the bird then used a rosemary and garlic rub. We roasted it at a high temp for 30 mins, then lowered it for another 30. The chicken was tasty and moist - really really good. But I think we could have accomplished the same thing at a lower temp with out smoking out the house. Also the Au Jus on the side would have made a great gravy if i'd thickened it, so i'll do that next time too.