Whole chicken covered liberally with olive oil, lemon juice, basil, oregano, garlic powder, seasoned salt and paprika, roasted at 350 degrees in my Descoware Dutch oven, first 20 minutes upside-down, remaining hour and 10 minutes breast-side up.
Served with white rice, sauteed fresh fava beans with caramelized onions, and sauteed verdolagas with garlic, red chili flakes, and a touch of cider vinegar.
I will never roast a chicken in any other pot. I think the fact that the chicken almost completely fills the pot, with not much wasted air-space, has something to do with the incredible juiciness and flavorfulness (is that a word?) of the resulting meat (even the breast!).
Maybe pictures next time. I was too amazed at the flavors to think about a camera.