She's right: an oven-roasted bird can be made a number of ways, and everyone seems to have a different method of doing it. Some cook their chickens low and slow, while others sing the praises of a high oven temp and a short cooking time.
Maybe you start at a high temperature, then lower it. Should you brown the chicken first in a pan, then stick it in the oven? These are all very personal questions. What's your tried-and-true method of making a standout roasted chicken?
Source: Flickr User kthread