A recipe from Bon Appetit.  Probably the simplest and best whole, roast chicken recipe I have found.  The chicken itself is nothing to write home about but the pan juices are amazing.

1 whole chicken, 3~4 lbs
2 lemons, one halved, one sliced
1 whole head of garlic, halved
1/4c butter, melted
salt
pepper

Preheat oven to 425F.  Pat chicken dry with paper towels and place on a cutting board.  Using a sharp knife, separate the skin between the leg and breast.  This will allow the leg to fall to the side and promote more even cooking.  Liberally salt cavity and underside of bird.  Place chicken, breast side up, in a cast iron skillet.
Pour melted butter evenly over entire bird, salt and pepper bird.  Stuff cavity with a few lemon slice and arrange garlic head halves and lemon halves around bird in pan.  Roast until breast meat reaches 158F.  Allow bird to rest for 20 minutes before slicing.  If desired, deglaze the skillet over medium heat with a 1/2 cup of white wine and allow to simmer for a few minutes to form the best pan sauce you have ever had.