Clean the chicken and leave it whole. (I prefer removing the skin, but you can leave it on if you like).
Place the chicken in a large bowl. I skor the top of the chicken breasts to make sure the flavor gets all the way in the chicken. Add the lemon juice and all of the spices. Mix it all together, and let the chicken marinate, breast side down in the lemon juice and spices. After about ten minutes or so, flip the chicken over to let the other side marinate.
In the baking pan with an edge to it, peel and cut the potatoes, carrots, and green peppers, and place in the bottom. Also place the corn of the cob on the bottom of the pan as well.
If your glass bottle has paper or stickers on it, remove them. (I couldn't get the stickers off of my juice bottle so I just wrapped the bottle with aluminum foil, leaving the opening uncovered).
Put 1 clove of garlic in the bottle, as well as a dash of lemon juice and a dash of salt. This will give the chicken extra flavor as it bakes.
Place the glass bottle in the middle of the pan. Place the chicken on the bottle, legs down. If your chicken doesn't touch the bottom of the pan, its ok, but try to make it so the opening of the bottle is showing from the top of the chicken.
Use only 1/4 of the juice and spices the chicken was marinating in, and add 3 cups of water to it, plus one tablespoon of olive oil. Pour this mixture over the vegetables in the bottom of the tray.
Preheat the oven to 500 degrees, and put the chicken inches After 15 minutes, turn the oven down to 350, and let the chicken bake for another 45 minutes, or until the chicken is fully cooked.
**I have an older gas stove, so the temperature is always higher. If your oven is known to be higher than it should be, start your chicken out at 450, and then turn it down to 300 degrees.
I normally serve this chicken with pita bread and a side salad or some tabuleh. Enjoy :).