Hi Angie - I love roast chicken and probably make it twice a month. This isn't exactly the low-cal method, but it tastes pretty good.

For a regular fryer-sized chicken, I soften about 2-3 TBL butter, and add 4 fat cloves of garlic, finely minced, juice of one lemon, salt and pepper, and then a combination of fresh/dry herbs (my standard mix is about 2 tsp dry tarragon, 1 tsp dry thyme and 1/4 cup fresh parsley, since that is the only fresh herb I usually have on hand, but you can use basil, marjoram, sage, or whatever you like). Like you, I push this mix between the skin and the meat now so that the meat has as much flavor as the skin. I place the used lemon halves inside the chicken cavity.

I roast mine in a regular 9 x 13 pan with a rack in it (I like a really crispy skin, so I don't use a bag), and pour one 14-oz can of fat-free, low salt chicken broth and about 1/2 cup dry white wine or dry white vermouth in the pan. I baste a few times in the beginning of roasting, but not the last 20 minutes, so the skin crisps up. The chicken drips into this liquid and the sauce reduces while it bakes, and it makes the best pan juice. I roast at 375F. (If you use a bag, you might want to add less liquid, since it won't reduce much inside the bag).

It is a pretty standard way to cook a chicken, I think, but I've always had rave reviews, and have "caught" friends licking spoons and pans after dinner!