Another variation on "beer can chicken." I hit upon the happy combination of garlic and cider by accident, but it's is a keeper. For roasting I use a stoneware dish with the "can" built-in, and serve with the same dish. Mine is from claycoyote.com, but you can use just about any version of this that holds the chicken vertical and catches the juices. Fresh chickens seem to taste better than frozen ones. This also makes a wonderful chicken soup base later if you boil the carcass and giblets with bay. The garlic that has been baking in the cider tastes great. I'm not kidding. Try it.