Make an herbed butter. Thyme, garlic, onion, paprika - anything that goes with poultry. (I got those from the back of the McCormick's bottle.) Before putting the bird in the oven, work the skin loose as much as possible, and squish the butter in between the meat and the skin. Instead of filling the cavity with dressing/stuffing, put in aromatics like a quartered onion or some celery. Orange peel is also good.
Roast as per the label.