ChrisLehrer - I cook my chooks pretty much as you describe, altho I start them on a rack breast side down for the most part, then flip it over for last 15 mins to brown and crispen the breasts.
I cook breast side down as this, to me, makes the breasts juicier. It always seems to work a treat. I'll also put a bed of veg. under the rack - carrots, onions, celery, garlic, maybe thyme and rosemary, sometimes tomato - so it yields a beautiful sauce after squishing (technical term) and draining them off. Oh, plus a a glass of dry wine or two. Yum.