Here is my patiently waiting, upended chicken (I upended it both ways as I was not clear on which way was best):
The resulting chicken had crispy skin and was lovely and moist.
I served my chicken with stir fried veges and alas, discarded that crispy skin. I also made the sauce using the pan juices and water, which I thickened with a dessertspoonful of plain flour.
What else is there to say - this was roast chicken in the classical way. To see what the other Doristas thought, visit the LYL section of the FFWD website.