Lots of fun for an awesome brunch or small group but it takes a bit of time. Get your bird, give it a quick rinse and brine it for a few minutes at least in just warm water and salt. Arrange on a roasting rack in a large pan and preheat the oven to 400 degrees.
On the bottom of the pan throw in a couple fingerling potatoes, carrots, onions, mushrooms, or any other vegetable that you think might be yummy. Try asparagus, celery, or even sweet potatoes and apples.
Usually I like to stuff my chicken with an orange or lemon cut in half and a few cloves of garlic. Then I drizzle some olive oil over the top of the bird, salt pepper and thats it. If you like, find a Jamaican rub, or add celery salt or any other of your favorite spices- just dont go too crazy. And instead of tying the legs together (look at my photos), I make a slit in the skin flap on either side of the cavity then slip the end of each leg through the hole. 
This will seal the cavity tighter and I think is a littl emore fun when presenting. I usually roast mine for 2-3 hours turning once or twice to make sure all sides get crispy. You can tell the chicken is done when the meat easily lifts off the bone with a fork. After its finished, let it cool and prepare some guacamole, roasted corn, get your tortillas out, make some salsa, fins cheese and sour cream and youre reade to go. You can leave the cicken out for people to pick or pull all the meat in advance.
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