Roast a chicken.
I'm not sure who said it, if anyone did. It's sometimes attributed to James Beard and sometimes Julia Childe. Anyway.
"Nothing is more impressive than well roasted chicken."
It's not labor intensive. It's not skill intensive. The trick to a well roasted chicken is patience and vigilance. You want it cooked through without being overcooked. (There are books out there that claim this margin is narrow, it's not.) good quality poultry, well seasoned, well roasted, is a thing of joy and beauty. Plus Yorkshire Pudding, pan gravy, a simple salad of rocket, spring onion, and a homemade vinaigrette, and a cooked veg on the side (something simple, steamed broccoli, a mix of carrots, parsnips and sweet potatoes roasted along side the bird, bettered peas, sautéed asparagus, the list is endless.) and you've got a Sunday Roast fit for celebration.
Chicken should be seasoned inside an out, generously. Salt and pepper rubbed in thank you. No herbs on the skin, put them under to prevent burning. DO NOT STUFF THE CAVITY. If you want to put some aromatics in there (I do, herbs and an onion wedge) that's fine, BUT DO NOT PACK IT. You want to leave room for air to circulate in there. Packing it will slow cooking time, and may result in uneven cooking. Your oven should be at 375, your poultry in a heavy bottomed pan. Whether or not you put it on a rack has more to do with presentation than cooking. I roast my birds in my 14" cast iron skillet.
Make your own gravy from your drippings. You'll want to skim some of the fat off the top for the Yorkshire Pudding, so while your bird is resting on your carving board, pour off all the accumulated juices into something that makes it easy for you to spoon off the fat. Use what you need for the Pudding and use the rest of what you can manage to separate for gravy. You'll need at least four tablespoons. For good pan gravy it's a 1:1:~8 ratio of fat to flour to liquid. Whatever you don't have in melted chicken fat can be made up with butter. Use the juices you skimmed the fat off of, supplemented with broth, milk, or water, depending on your preference. I almost never use water.