We love roast chook. The best thing to understand about most roasting is:

https://www.scientificamerican.com/article/complex-origins-food-safety-rules/

You’ll overcook your food if you follow most of the world’s safety standards, yet you can still be safe.

Anyway, I bought a chook, roasted it, we ate it. Yummy. Cooked it about 40 minutes (for a 2.2kg bird) less than they recommend (about 85 minutes, but rested for 30). Use a thermometer, you don’t need to guess.

Served with a basic salad (we tend to do tomatoes, mixed leaves, balsamic, oil, salt - G eats it happily, so it is our goto quick salad).

G still has an issue with roast chicken skin- I think it is a textural thing, although at least tonight he ate it. Neither L nor I really understand it.