I can't remember where I first read it, but the last couple of chickens I've roasted I cooked breast side down in the pan to start, then flipped half way through ( or longer, I'm not good at paying attention ). It turns out amazing.
I just use Montreal poultry rub all over the bird, and toss in the oven at 350. I'm a big fan of veggies in the pan underneath too. I have a proper roasting pan now, but when I didn't I'd use carrots, potatoes and onions as a rack instead of the metal grate.