You should brine the bird over night. Soaking meat in brine is a step that many folks don't know about, but it does make a huge improvement. Packed meat can lose up to eighty percent of it's moisture during the packing process. The brine solution replaces this moisture, resulting in a very juicy finished product. Brine is a salt water solution, but it will not make the meat salty.
Roasting the meat very slowly will make it very tender. It may take longer, but the results are well worth the effort. Use a roasting pan with a lid if you have one, if not, cover with foil for most of the cooking. Only uncover it at the end to brown everything. If you cook the dish at about 250 degrees fahrenheit for about 45 minutes per pound it will turn out great. This slow and low method also makes it easy to add vegetables in with the meat, and have everything turn out perfect. Just count the weight of the meat for cooking time, not the vegetables.
Example of whole roasted chicken and vegetables:
Brine a five pound chicken over night.
Place chicken in center of roasting pan and pour about one inch of chicken stock in the bottom of the pan.
Surround and cover chicken with small whole potatoes, carrots, sliced green onion, and chopped celery.
Top it all with a good seasoning mix made for chicken or with butter, fresh garlic and rosemary.
Put the lid or foil on the roasting pan and stick it in a preheated, 250 degree oven.
A five pound chicken should cook at 250 for about four and a half to five hours. Check the dish every hour and baste the vegetables with juice from the bottom of the pan to prevent drying out on the top. During the last hour, you may remove the lid if you want the meat to brown on top.
Check with a meat thermometer to confirm the meat is done at the end and let the whole meal rest for five to ten minutes before serving.
That should knock her socks off.