My tip: don't stuff the chicken. Butterfly it. Cook it flat (like a Nandos chicken). It cooks quicker, has crispy skin all round and if you've seasoned it well enough, the juices will flavour the meat that's on the bottom and keep it moist.

Only time I cook a whole chicken without butterflying it is for pictures or specific things like Xmas lunch where people will be carving it for a table and want that look of a whole bird.

Unless your oven has a rotisserie option but that's another topic.

To butterfly a chicken you take really strong kitchen scissors and cut down the back bone of the chicken. You can do it with a strong knife as well but people tend to make a mess of that, kitchen scissors are best.

Makes it easier to season the chicken as well.

Someone asked me what a rotisserie is. It's the rotating mechanism that keeps the chicken or meat you're cooking constantly moving and therefore receiving constant & even heat. A spit braai is a large rotisserie. Fancy top level ovens have them built in these days.