Whole roasted chicken: It’s one of those recipe standbys that never fails to impress—yet, actually cooking the bird couldn’t get any easier. Our version, made with rosemary, lemon, and garlic only requires 10 minutes of hands-on time. In other words, it’s impressive enough for a dinner party but low-maintenance enough for every day fare. Another bonus? Contrary to popular belief, you don’t need a ton of special equipment to roast a whole chicken, just a reliable meat thermometer a small roasting pan or ovenproof skillet, and a cutting board for carving. And, as if you needed more convincing, buying the whole chicken, as opposed to skinless, boneless breasts, guarantees a lower grocery bill to boot.