Chicken, Braised or Roasted?

Factory-farmed chickens, about the only kind available any more, get very large very quickly. Thus, while they are admirably tender and cook at average weight (3½ pounds) in three-quarters of an hour, their flavor is incredibly bland. They need help in the form of carrots, onions, garlic, wine, and herbs if anything interesting is to be made of them. Therefore, I think for this kind of young “roaster,” braising is more satisfactory than open baking in the oven, a method more suitable