I'm sure i remember seeing on uktvfood someone mentioning roasting a chicken upside down to keep the meat moist, is this correct?
thanks

Yes you are correct. Put a wedge of potato on each side to stop the chicken falling over.

Kelp7 : Hi was watching Delia (re-runs ) and she did her mid week size chicken (2 1/2 to 3 lb ) : Stuffed with softened butter mixed with chopped tarragon and lemon slices: Rubbed top with oil and seasoned with salt then put into pre heated highest you have setting for 45mins. I tried - could'nt get fresh tarragon so used freeze dried and checked after 40 mins - lo and behold it worked - loveley cripy skin - meat so soft and juicy. Secret could be good chicken - I used one from M&S 'free range'

The best way I have ever found was Paul Muddiman, head chef and master carver at Savoy's Simpson's in the Strand Restaurant. You can find the recipe on the ITV this morning website, to to features - food, and click down to 1st March 2006 and there it is. I have used it several times since I saw it and it gives the best chicken ever, even one that was quite cheap!!

Yes to all of the above. But why not try putting your softened herby butter under the skin turning half way through cooking time and then a slice of bacon on the top once you have turned it over. I generally put an onion, bayleaf and herbs in the cavity with 3 or 4 garlic cloves. Beautiful.

The secret is indeed a good chicken in the first place. Must be proper free range. I roast mine with a good glug of olive oil & a few rashers (also free range bacon please!) over the bosom, in an old enamel roasting dish with a lid, just removing the lid & the rashers for the last 15-20mins having basted - works a treat.