Use cold butter to make a glossier sauce :) You could add ¼ cup of grated Parmesan (no need to use the pricey stuff) right at the end to make a great cheese sauce!
Great quick recipe! Tried it today, though I added some crushed pepper flakes for a kick.
375 is quite high on your over temp. A very hot over will make the skin, muscles and proteins in general, contract squeezing the juices out. This will make your kitchen smell wonderful! The problem with this is that the smell that is flooding your kitchen is the chicken juiced volatilized out of the meat. Rendering not as juicy as it could be.
Try to cook it low at 275 for an hour, or until the internal temp reaches 150. Then crank the heat up to 400, since at this point your bird should be rather pale. Take out at 160, to let carry over cook the meat the additional 5 degrees. Let it rest for 10-15 minutes (you can go nuts and let it rest for up to 40) covered!