Jacques Pepin, in his new cookbook "Essential Pepin", says to roast a whole chicken on its SIDE, then turn it over and roast the other side. This allows the legs, which take longer to reach proper temperature, to cook faster without overcooking the breast. When removing the bird from the oven, let it rest, breast down, for the juices to settle.
We tried it. It was really delicious. And such a simple thing.