Thanks to all the advice about my roast chicken inquiry. It was awesome! I was amazed at how a few rosemary springs on the inside of the chicken could influence the flavor of the meat. The lemon was also a nice addition, though I didn't see what putting an onion on the inside really did for it, but I am sure it did something which I just didn't notice. After reading all the comments and some recipes I noticed that some people didn't recommend cooking it breast side up, so I decided to forgo that step, which I think was a mistake. Next time I will cook it breast side up for 15 or 20 minutes first because the base of the chicken wasn't as crispy as I would have liked, even though I had it raised up on a rack. I would have taken a picture but since it was my first time I kept cutting it open to check to see if it was done, so it wasn't very pretty looking, even though it tasted great.
Also, I made the BEST cranberry sauce to go with it, the amazing flavor comes from a combination of pinoir noir, ginger and curry. It's so much more interesting than regular cranberry sauce. I would definitely make it for Thanksgiving, except I am afraid it's actually too good, and that everyone would eat this and ignore my grandmother's cranberry sauce, which would sit on the buffett untouched, and I can't do that! Below is the link to the recipe.
Thanks again for all the advice!