Sorry about the pic, must improve on my abilities as a photographer...
Well, at least this is a picture of the resulting dish, which JO doesn't supply, but I didn't really follow his words too closely. It is a super easy recipe : you peel, dice and parboil potatoes and boil a lemon with them. You spread the taters on you roasting tray and stab the lemon with a knife (don't burn yourself doing this! It may spray boiling hot juice!) then insert it in the "cavity". Next, slice a chorizo and put the slices here and there as well as some flat-leaf parsley (which isn't so easy to get in this part of France, whine, whine). That's it basically. The trick is to wrap the whole dish in some humidified baking parchment to sort of steam the lot while it bakes. Only, me, I used tinfoil (am too cheap to waste baking parchment, even on a good free-range Label Rouge bird), and after an hour, took it off, as I don't fancy the sight of a roast chicken that is still very pale. And then I left it for another half hour, took it out and photographed it, thinking it was ready and all, but no! It wasn't, the flesh was still pink! Aha! The oven was not hot enough, so I put it back in, but then we bathed Ze Baby! and lo, I forgot about the browning bird in my oven!
Still, it was quite acceptable, albeit very fat (from the chorizo mainly, which had turned to chorizo crisps and let its reddish paprika fat ooze onto the tatties... The next day, you could really taste the lemon and the smoky paprika flavour JO raves about in his book "for the people" (ie J's Dinners).
But let's be honest, he has got lots of other super tasty (as it were) roast chicken recipes in his 6 books, which, erm, I own so I'd advise you tried another one, unless that is, this hasn't put you off it.