Another attempt at roast chicken crown... roasted the chicken on a bed of coursely chopped onions, carrots, whole garlic cloves, lemon thyme and rosemary - adding some chicken stock midway through to stop the veg from charring, and to make a lush gravy with the juices of the chicken mixed in.
This time I poured the gravy around the chicken and not over it so the skin stayed nice and crispy, and it was soooo nice.
I also rested the chicken after it came out of the oven and it was the best I've ever cooked, and I have made a soup for lunch today using the carcass and ample chicken trimmings, which will last for two days.