Nope, it's not a can of beer up the bum... it's really simple... salt and rest!
My friend told me that this was the secret and I've been roasting chickens with a pretty good measure of success for a long time and I didn't know it so I wasn't sure I believed her until I tried it. She was right!
So what you do is, get your whole roasting chicken (thawed) and salt it inside and out, then bag it and throw it in your fridge for about 24 hours (yes, this requires some planning... my friend says she salts and bags all her meats right when she gets them home... a good idea for those busy moms out there).
Once you are ready to cook it, pre-heat your oven to about 375 F or 200 C and make sure to pre-heat your pan with it (this I kinda forgot to do... whoops... I was distracted because I was roasting veggies too), so you can seal in more of the juiciness by searing the skin a little... you will want to flip it over after about 10 minutes so that both sides get the searing... again, I forgot about that part.
I rubbed my chicken with garlic, oregano and cayenne pepper before adding it to the pan.
Once it was done, it was the juiciest chicken ever... I've been using it for meals for the past 4 days and it's still juicy and tasty... and not salty tasting either, which was a surprise.