When I went to Dominick's last night they had the huge Perdue stuffer chickens on sale. I bought a beast of a bird for $7. Already made the compound butter, some lemon zest, salt, pepper, thyme and sage, and will stuff it with some carrots, the lemon and a shallot or two.
Before South Beach I would roast a chicken at least twice a month if not more frequently. It's a good, simple meal and I am way too excited about cooking. In case you haven't seen it before here is the recipe and technique I use for roasting chicken.