Apologies for the lack of photos.
I'm in a crappy rent house (current house under renovation) with a very small oven where only the right side of the broiler works and the temp dial is meaningless. Any way I've been roasting whole chickens on bread in it.
Buy an uncut loaf of rye/rosemary/herb bread and cut ~2cm/0.75" slices. Lightly oil a quarter sheet pan, cover with bread and season. Cut slices as needed to limit gaps.
Cover the bread with a butterflied chicken and season. Even a Pamela Anderson bird from cheap supermarket will fit. Ensure the fat, giblets and other tasty bits are on the pan. Throw in a hot oven until done.
Take the bird off to rest and put the bread in the oven/broiler until the colour you want.
Serve the bread on the side and step back. It is very good if you need to add a few kilos/pound quickly.
I prefer the bread crispy on the bottom and soggy on the top
