Should have said ready cooked on the supermarket spit thing, stick it in the oven whilst still hot and burn the skin more as that's the best part... "Ducks" beneath table to avoid the health and safety wallahs. (Yes I know the skin is the part we are suposed to avoid, but hey if we avoided all the things we are supposed to life wouldn't be worth the proverbial carrot).
I wonder what duck skin is like? Must chicken under the table and find out.
I assume that you are going to use a Baking tray which has sides of about an inch.
Roughly cut carrots, potatoes, parsnips and Onions into small (1") square bits and place them on the Baking tray, you can also add tomatoes if you wish, a sprinkling of sage and rosemary add a certain something too. Put the chicken on top of them and Roast away. Every now and again, lift the chicken and turn the Roots. Ideally, a deeper dish is better and if you cover the whole caboodle, with foil or a lid, it is known as cooking "á poelé"
I wish my partner would learn howto ROAST the chickens as she bungs it in the oven with it swimming in water and cooks it so long the flesh has fallen off the bones.I keep reminding her this is steaming a bird,not roasting it and it has no taste at all,its just white flesh so soft I can "strain" it through my teeth instead of chewing it.