In reply to Denni: Do you have a cast iron casserole dish big enough for a chicken? If so, it is very easy to cook moist and extremely tender chicken (breast, legs, thighs) every time with no faff, basting or turning required.
Stuff the bird with a lemon cut in half, two bay leaves and a sprig of rosemary, rub the skin with olive oil, bit more in the bottom of the pan, season well, lid on and in the oven at 180 c or gas mark 4 for an hour to an hour and half (keep checking after an 1 hour so it doesn't dry out). Delicious lemony and very moist chicken every time, no need to turn, change temps, baste or much else.
Alternatively a teaspoon of tarragon over both breasts is lovely then you can add double cream to the gravy (French style), or cut three or four deep cuts into each leg for a nice roasted texture.
I've cooked chicken many, many different ways, and a cast iron casserole dish (le Crueset etc) is by far the best! Almost worth forking out for a pan just for this purpose.