Ok. There are lots of good cooks here who will maybe share a specialty or two. Here's a quick easy one that I love. It makes wonderfully moist roast chicken and the pan juices are great over mashed potatoes or rice.

Tuscan Roast Chicken

1 lemon, cut in half
1 package of fresh rosemary sprigs
6-8 cloves of garlic, peeled and lightly crushed.
salt
pepper
one whole chicken

Salt and pepper the bird inside and out. Stuff the cavity with the lemon halves, rosemary sprigs, and crushed garlic cloves. Roast, uncovered, at 350 degrees for 1-1 1/5 hours depending on size of bird. Don't overcook, or you will evaporate all that nice juice. So easy but nice enough for company!