For the first time, I followed Marcella Hazan's recipe for roasted chicken with lemons. It calls for no oil/no butter, roasted breast side down for first 1/2 hr 350 F , then right side up another 1/2 hr, then
400 F for 20 minutes more (or so). (Then you let it rest before you serve.)
It was great, breast meat was perfect. In the past, I've been hesitant to try this method. I used a few paper towels to grab the chicken and turn it.
I'm still afraid to try this with a turkey. I usually roast a 15 lb one so it's not all that big but I wonder if anyone has any pointers on how to do this.