From Bob:

I’ve been on the lookout for new chicken-on-the-bone recipes recently and stumbled upon this recipe for Portuguese Style Roasted Chicken.  It was a great way to use up some of the CSA items I’ve been collecting lately: hot peppers, garlic and potatoes.  The smell as it was roasting was fantastic and although I burnt the potatoes a bit it still came out very good.

I also found this useful page from the NY Times that features a bunch of different variations on booking bone-in chicken pieces.