Once your bird is clean and dry, the absolute easiest and fool-proof flavors to use are lemon, garlic, salt, and pepper. Done and done, delicious.
I’ll cut up one whole bulb of garlic and one whole lemon and shove the pieces inside. Then I squeeze a lemon over the chicken. Then I sprinkle the bird with salt and pepper on top.
Sometimes I add uncooked bacon to the top. This increases the flavor, keeps moisture in, and, bonus! Keeps the skin from burning.