I find that bone-in chicken works the best for flavour and the cooking time required means that the skin gets nice and crispy. I usually buy chicken marylands and cut off the drumsticks so the pieces are more manageable:
Then I add whatever vegies are at hand, usually red onion, cut into segments, red capsicum, cut into strips, sweet potatoes/carrots/pumpkin and sliced zucchini for a bit of colour. Throw in 4-5 whole cloves of unpeeled garlic, drizzle with olive oil and grind over a bit of pepper and a sprinkle of sea salt and that's it. Into the oven for 45 minutes.
I put some asparagus in for the last 15 minutes. Pour over the delicious pan juices when you are serving. Very good.
This was the sky on Thursday evening...looked very foreboding but we didn't get much rain.