This must be the most familiar sight on Sunday tables, throughout the world.
Apart from being a huge fan of Chicken in all its forms, I'm a particular devotee to it once roasted.
I also love the 'no cook' element of roasted Chicken. Everything goes in the roasting dish, and an hour or so peaceful wine-sipping later; voila, it's done.
This last weekend, as you can probably see, ours was accompanied by Butternut Squash, Chestnuts, preserved Lemons, and olives. The bird itself had been liberally rubbed with Ras El Hanout.
Simple, minimum effort, and delicious (with half the bird left over for the following day). What could be better!