I found this recipe in this article from the Miami New Times. It was an interview with three of Miami's top chefs providing the best tips for making a great roast chicken.
1. Buy the chicken the day before you plan on roasting it, and remove the neck and giblets from the cavity. Rinse under cold water and pat dry thoroughly with paper towels. Move the chicken to a plate and place it in the refrigerator uncovered overnight. 2. The next day, preheat the oven to 450 degrees. Remove the chicken from the refrigerator and insert the garlic, lemon and thyme inside the cavity. Season the chicken generously with kosher salt and pepper. Be sure to season the legs and the back of the chicken, too. 3. Put a 10-inch ovenproof skillet over medium-high heat and add the canola oil. Once the oil is hot, add the untrussed chicken breast side down, tucking the wings underneath the chicken. Place the skillet inside the oven and roast until the chicken starts to brown, for about 35 minutes. 4. Carefully take the pan out of the oven and lift the chicken out of the skillet using sturdy tongs or a wooden spoon. Place on a plate. Discard all of the pan juices, since they will practically all be fat. Place the chicken back in the pan -- this time, breast side up -- and continue to roast for about 30 minutes until juices run clear or an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit. 5. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
P.S: Cigar City Hotter Than Helles Lager will compliment this dish nicely ;)