You can use Traditional Herb Stuffing but I often replace this with a sliced lemon instead. Or don't stuff at all. If you do add a stuffing then you'll have to cook for longer (see aside on cooking times).
Personally I like the flavour of the lemon and the simplicity of the idea. A good combination with a wine basting sauce.
In New Zealand and the UK Roast Chicken is traditionally served with a thin gravy made from the roasting dripping.