The chicken that gets made when people are coming and there is no plan. It goes in the oven whole, the sauce takes five minutes with whatever herbs are outside, and the platter does the work at the table. Serve it with a tomato salad in summer and roasted potatoes the rest of the year.
The sauce is the point. Make it with whatever soft herbs you have; dill, tarragon and mint all work. It keeps for two days in the refrigerator and is good on almost everything.
