How is the best way to cook a whole chicken for the flavour?

Preheat broiler. Flush and wipe off the chicken with a paper towel. Consolidate olive oil, dissolved margarine, wine (if utilizing), and lemon squeeze together, scouring everywhere on the chicken, under the skin, and inside the cavity. Season chicken outside and inside with salt, pepper, and parsley.

I marinate a whole chicken in olive oil and sherry with garlic, oregano and some coriander powder seasoned salt and pepper then bake it in the marinade juices for an hour and a half to two hours at 350 and I like it much better than fried chicken. The whole surface is golden brown tinged with dark brown and the meat on the inside is juicy and tasty. If you are worried about fat don't eat the skin but fried chicken is loaded with fat but chicken fat is not he worst kind of fat because it doesn't get hard unless cooled or frozen. Yet still eating too much chicken fat is not good either. I also cook potatoes and carrots in the juices and the potatoes taste even better than the chicken cooked this way because they are kind of crisp on the outside and soft and tasty on the inside. The crust part is loaded with the flavor of the chicken and also the marinade as are any vegetables you might add in the last few minutes but if you add carrots you can par boil them first as you can with the potatoes but cut the potatoes in about inch and a half pieces or use the tiny new potatoes or even a can of whole potatoes. Guests always rave about this meal.

Roasting it??????????

Buy bird. Remove head & internals.  Swab out inside with spiced oiled rag. Wrap chicken in good white clay. Lay on hot coals & cover with hot coals. Back till clay is like a brick. Remove from coals. Let cool some. Hit clay with rock to bust it. Remove clay. This will remove skin & feathers from bird. You will have 1 great moist chicken cooked in its own juices. 

Roast the chicken in the oven

Rotisserie is probably the best way. I coat it in butter, then use a mix of salt, pepper and fresh thyme to coat the bird and stuff it with a sweet onion and a lemon I have poke several holes in. 

Stuff it with bread stuffing with lots of onion, garlic and salt and pepper. NO celery!  Roast until golden brown. Yummy!

I’m with Anton 100% but use an herb mixture under the skin!

For best flavor, with just about ANY meat -- barbeque.

For a whole chicken -- rotisserie.