To get flavor into the meat and not just on the skin, lift up the skin and rub garlic, salt and butter right on the chicken. Keep disposable plastic gloves on hand for this prep step.
Stuff the chicken with onions, celery, carrots and garlic to get flavor from the inside out. Lemons and onions gives the chicken an awesome lemony flavor.
To get even browning on the chicken, coat it with vegetable cooking spray before baking.
To prevent the skin from shrinking while cooking, use wooden picks to hold it back in place over the breast meat.
Yogurt acts as a marinade to tenderize the chicken and make it moist. It does inhibit browning, so be sure to wipe excess from skin and coat with cooking spray.
Tie the ends of the legs together with kitchen string. This will help the chicken hold a better shape while baking. (Personally, I don't do this . . . in my opinion, the chicken cooks better without doing it . . . however, if the appearance of the roasted chicken is important, tie the legs)
Bake on a wire rack in an aluminum foil-lined pan. It's all about not letting the chicken lounge in the drippings. Use a broiler pan with a rack, or place a rack in a pan that has at least 1-inch sides, such as a jelly-roll pan.
Got more tips? Please comment :)