Roast chicken

Unwrap. Wipe with olive oil. Sprinkle on a little salt and thyme, and put half a lemon in the cavity. Stick in the oven.

It doesn't get much easier than that. Hardly any more time-consuming than preparing a ready meal; in fact, given the amount of packaging they put on those things, it might even be quicker.

Normally I'd put it in a low oven for several hours. There wasn't time for that, so it had just under two hours at 190ºC. The meat was drier than with the slow method, undoubtedly, but some butter and pan juices solved that.

Plenty of leftovers, too. Tomorrow will be another happy day.