I have used home grown thyme and lemon thyme and also leaf basil.  I have put some sprigs of either in the cavity of the chicken and used some of the leaves mixed with a bit of butter and pushed some under the skin on either side of the breast bone. If using basil, I place two leaves on each side of the breast bone underneath the skin.  You might also place a sausage under the skin between the leg and body of the chicken.  Another hint is to cook the chicken breast side down for the first part of the roasting and for the last half or less turn the chicken over to have breast side up.  I have also begun to add a bit of water to the roasting tin in the beginning and I ALWAYS roast on a trivet. If none of these is available, I have also used a quartered lemon in the body and just plain butter under the skin on the breast. Hope these hints are helpful.