This is my favourite way to prepare chicken for Sunday lunch - chunks of potatoes and onions on the bottom of the roasting tin, with some chicken stock, and a rack over them with a good free-range chicken above. As the chook roasts, the juices drop onto the veg below and the stock keeps the meat succulent. Served with Chard Gratin and a puree of carrot and swede it makes for a heavenly meal of good things to eat. Especially when followed by apple, pear and pecan crumble with custard. Yum! I like to mix some thyme, lemon zest, garlic and seasoning with some olive oil and slip it between the skin and the breast meat, and then shove the halved lemon inside. Drop the 'spent' shells (such a lovely expression) into the potatoes and onions, as they impart a lovely gentle lemoniness as they cook.