This recipe from the November 2010 issue of Everyday Food inspired me to try something totally new. I roasted my first whole chicken, which was an experience, to say the least. Apparently whole chickens tend to come with the necks and gizzards stuffed in the cavity, so I had to summon nerves of steel to take care of that... (I'll spare you the pictures)
After roasting, I discovered that my bird was upside down. I guess I was so relieved to get it wrangled into the pot, that I didn't notice that it was breast-side down before sticking it in the oven. It doesn't really matter, I guess, because the meat still turned out nice and moist. I don't think this will be my last roasted chicken, but I'll probably stick to chicken breasts for the most part, since I'm a white meat person.