Here is where the Southern black woman in me departs squarely from the Food Network personalities I love. Season and I mean really season the outside of the bird. Fresh herbs are of no use here; they'll burn. Dried is the way to go. Use plenty of freshly ground black pepper and a slight sprinkling of kosher salt.
Roast breast side down for about 30 minutes. Flip the bird to roast breast side up and continue roasting until done. The juices will run clear.
Tools of the trade: