A shockingly simple dish to have up your sleeve is chicken roasted whole, with lemons. It's so juicy and flavourful, and best of all, requires almost no effort.
This one's for you, Meredith.
Set your oven to 375F.
Get a whole chicken, and wash it well in cold water, inside and out. If the thing is trussed with string, you can get rid of it (unless you don't have toothpicks. In that case, take a look at how the string is tying the bird together, and remember it for later). Try not to puncture the skin. If there are giblets, and especially a neck, inside, save them for later.
Drain the bird well, and let it sit tipped in the sink for 10 minutes or so, so the inside dries out. Pat the outside with paper towels.
Put a fair bit of salt and pepper all over the chicken, and use your fingers to rub it into the skin, and into the cavity. Remember that raw chicken can carry bacteria, and you want to make sure you don't cross contaminate raw chicken into any other foods, so be aware of the surfaces you're touching with chicken hands, and clean up well afterwards.
Wash 2 whole lemons well in cold water, then roll them around on your counter, applying downward pressure, to burst some of the internal membranes, releasing the juice. Using a toothpick, knife, or similar, poke at least 20 holes in each lemon. Shove them into the cavity. Then, seal the cavity shut, either with toothpicks spearing the flap closed, or reapply the trussing string to hold the legs closed. You don't want to make an absolutely air-tight job of it, otherwise the chicken may explode in the oven.
Put the chicken in a roasting pan, BREAST SIDE DOWN, and into the upper third of the oven. No need to add any extra fat; the bird is self-basting, and won't stick to the pan. If the skin is unpunctured, it will balloon out, which looks awesome, but is actually hard to achieve, so if it happens, you win, and if it doesn't, you win a delicious chicken anyway. After 30 minutes, turn the chicken over, to have the breast face up. Roast another 30 minutes.
At this point, turn the oven up to 400F, and cook for another 20 minutes or so. The chicken should be done at this point. Here's how to check: the leg and wing joints should be loose at their point of connection to the body. When you puncture the flesh of the thigh, close to the body, the juice should run clear. If it's not there yet, throw her back in the oven.
Here's how to dismantle the chicken for eating: Let your chicken rest for 5-10 minutes. Make sure your knife is good and sharp. Remove the wings and thighs/legs by slitting the skin, to better see the meat, then cut through the joint closest to the body. Remove the lemons from the cavity of the beast, being very careful because they will a) be scalding hot, and b) squirt. Save them to drizzle any remaining juice into the pan gravy that you're about to make, or over the meat itself. Examine the body of the chicken You'll see that there is a backbone right in the middle of the back. Run your knife along either side of this bone, and around the belly side, to release the breasts. These can then be sliced for a party, or left whole for a smaller group. Great Success!
Now: what of all the delicious juices left in the pan? They're awesome as is, but are improved with added fat and thickening agents. Here's a basic (and delicious) pan gravy to serve alongside your confident, accomplished chicken:
If there were giblets or a neck inside the chicken, set them in a small pot, and cover them with water or chicken stock by an inch. About when you flip the bird, set this pot to boil, and then lower it to a simmer. Turn it off when the water seems brothy and flavourful. This will be awesome for your gravy. If you don't have any giblets, you can use straight chicken stock, and even a bouillon cube (diluted to half-strength).
While your chicken is resting, in a saucepan, make a roux, by combining equal parts fat and flour. You want your fat to be hot, before adding the flour. Butter is better, but vegetable oil is ok. Melt 2 tbsp butter, and then add 2 tbsp flour. Stir constantly over medium-high heat for about 2 minutes, until the roux is golden in colour, and it has lost its raw flour taste. Slowly add the giblet juice, stirring, until you have a gravy that is slightly thicker then what you want to end up with. Pour off most of the fat from your roasting pan, and then put the juice from the pan into your gravy. You can further let it out with more giblet juice, if you want. Check the seasoning, adding salt, pepper, and juice from the chicken lemons, and thyme, if you want.
Serve this beauty with roasted or mashed potatoes, some veggies and a salad.
Winner, winner, chicken dinner.