Hang the chicken at the top centre area of oven. Chicken should be oriented breast down. Place the tray with vegetables exactly under the chicken, to collect all dripping chicken fat and juice. Place foil trays with sugar and cypress somewhere at the bottom of oven. Everything in this arrangement have plenty of sense. Burning cypress will produce some tangy smoking aroma. Melted sugar will make lovely dark colour and sweet taste for the chicken skin. Evaporated water will steam cook the chicken. Dripping chicken fat with juice, filled with spices with infuse vegetables with marvellous aroma.
Ingredients.
Mill all spices: cinnamon, cloves, star anise, black pepper corn, coriander and salt. 
Split butter into two equal parts and insert under the chicken skin on the breast. This should be done through the neck area. 
Place rosemary and thyme inside the chicken. Salt around the chicken neck and tail. Rub all the spices into the chicken skin.
Tie the chicken with the kitchen twines or strings and prepare some free ends to hang it latter.
Fill the deep ceramic baking tray with chopped vegetables, add a bit of salt and fill with boiling hot water, about half litre of water. 
Prepare two foil trays, one with sugar and one with chopped cypress.
The total cooking time at 200-210 degrees C should be about 1 hour and 30 minutes. During this time change the cypress, when it will be burned two times. Change burned sugar three times. 
Take out chicken and vegetables from the oven and carve the chicken. 
Serve chicken with vegetables and enjoy.
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