Ratman

That sounds a bit strange to me. Where did you have the chicken in the oven?

I usually rub my herbs under the skin, and then oil the skin (any oil will do). This makes the skin crispy, which holds in the moisture from the cooking bird, kind of steaming as well as roasting. Also, try tossing the veggies in an oil/herb mix. The bigger the cut on your veg, the longer it will take to cook, but 1.5 hours should be enough. You can also put some water or chicken broth in the bottom of the pan to create steam/ moisture. if the legs and wings are finishing too quickly, you can put a bit of foil over them to protect from direct heat.

A meat thermometer is great to tell how fast the bird is cooking. You want the temperature at the thickest part (usually through the thigh) to be about 165-170. Many thermometers have a "dimple" about 3/4" from the tip on the shaft, and that's the part that will measure the temp, so you have to stick it in pretty deep. You can also use a toothpick at a thick part of the bird. Stick the toothpick in deep, and pull it out. If the juices are clear, you're ok. If it is still pink, you need more time.

Practice! Google "roasted chicken recipe" and you will find many links to helpful hints. Good luck!

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