Succulent Roast Chicken with a Lemon and Herb Stuffing

This is the best method I know to achieve a succulent, tasty bird. To keep the breast meat juicy, the chicken is cooked breast-side down and turned over to complete the browning only for the last 20 minutes. Positioning the bird on a poultry rack allows heat to circulate around it and also prevents the bird from reabsorbing the fat as it melts from the skin. When calculating the serving time, allow an extra 15 minutes for letting the bird rest out of the oven before it is carved.