Last night I made my "famous" chicken dinner.
Always tasty, no thought involved. Here's how:
Take a whole chicken and whack it in half vertically. (Umm, that doesn't sound right. How about cut in half along the backbone?) Rinse it & pat dry. Rub with olive oil. Sprinkle on lemon juice. Season liberally (I'm talking Obama-liberally) with Lawry's, paprika, garlic powder, dried basil and oregano.
Set on a rack in a roasting pan, skin side up. Add some water to the bottom of the pan so the drippings don't burn. Bake til done, the first 2/3 covered, the last 1/3 uncovered to crisp up the skin.
[begin food safety announcement] How long is "til done"? Depends on the size of your bird. Go with 20 minutes per pound, for a final internal temperature of 185-190 degrees F. [end of food safety announcement]
Make a gravy if you'd like out of the drippings. I usually just skim the fat and strain into a gravy-boat-ish dish ('cause I'm lazy). Pour some of it on your breast meat to moisten, pour some on your rice, etc.
Sides are always white rice, and either cucumber-lemon-chile powder salad, or iceburg lettuce-lemon-oil-black pepper salad.
The best part? (Besides the crispy highly seasoned skin, I mean.) MIL makes chicken salad the next day with the leftovers.