The thing I love about roast chicken is how easy it is to make. I served it with mashed potatoes and green beans:
We had a chicken in the freezer from the last trip to the wholesale club, so all I had to do was season it (stuff the cavity with crushed garlic and a lemon cut into wedges, sprinkle the outside with salt and pepper) and rub the outside with oil. It baked at 400 degrees for about an hour and a half. My chicken was a little frozen in the center, so I ended up having to cut the meat off the bone and finish roasting it on a sheet pan.