Once you learn how simple and quick it is to roast a whole chicken, you’ll never buy one of those pre-made chickens from the grocery store again.
Now that you have this knowledge, you can move on to experimenting with both dry and wet brines, as well as seasoning rubs and stuffings. Try it next time with pepper, rosemary, or whatever sounds good to you.
Keep in mind that if you stuff the chicken, it's always a good idea to pre-cook the stuffing a bit. You'll want the stuffing to be 170 in the end also, and it will always cook more slowly than the bird.
Recipe by Whole Life Challenge® at The Basics of How to Roast a Whole Chicken https://www.wholelifechallenge.com/food-basics-whole-roasted-chicken/