1. No marinade. Just rub salt and onion power throughly for the flavor. After trussing, I sprinkled black pepper, paprika powder and dried rosemary on the skin.

2. I learnt the lemon method through googling, yes.

3. I didn’t use foil. I don’t like moist chicken skin. When oven get too dirty just wipe it. No big deal.

4. You can buy cheap meat thermometer from Shopee. Just poke it inside the deepest part of breast, away from bone. I think 73-74c is the sweet spot for juicy breast.

5. Technically it’s not even cooking, as usually when the breast reaches 74c, the thigh temperature would be higher, around 85-68c. But there’s not big deal, the red meat parts are able to withstand higher temperature without drying.

6. Experiment with different orientation. I put my chicken sideway because the temperature on the right side of my oven tend to be higher. I think different oven, different pattern.

You could make a lot of things with oven. Just mind about the electricity haha.