When I roast poultry, first I roast a clove of garlic in the oven til its quite soft, then I mix the roast garlic "pulp" in a bowl with some salt, pepper, and whatever herbs I can get (usually thyme, parsley and a bit of sage) and I stuff the roast garlic mixture under the skin of the bird--just stick a finger up there and root around and you can get the skin away from the muscle.
Then, I spray the outside of the bird with olive oil, and salt and pepper the outside and inside cavity of the bird liberally. Place the bird in a roasting pan with some aromatic veggies like carrots, onions and the like. Also, if roasting a whole bird I place a half a lemon into the body cavity. If the bird looks like its drying out while its cooking I baste with some chicken stock.
In terms of cooking time, I suggest using a meat thermometer. Breasts roast pretty quickly, though--the package should have some indication of temp. and time.
Good luck! If it gets overcooked, just make some gravy and no one will know!