I added some rosemary and chopped garlic to the marinade, and I let the chicken marinate for 1 hr before baking it (as suggested by someone else). I also stuffed the cavity of the chicken with the lemon I juiced, 1/2 an onion, a couple cloves of garlic, and a few sprigs of rosemary. I preheated my oven to 425 degrees, but when I put the chicken in to roast I turned it down to 375 and roasted it for about 1 1/2 hours. It turned out really moist and flavorful. My family loved it. I would definitely make it again.