One of the easiest things to do is to roast a whole chicken. You don't have to buy a whole lot of ingredients and you can get chicken spice already premixed. You just wash the chicken thoroughly with cool water, inside and out. Dry the chicken with paper towel. Season the chicken, inside and out. Take a few pats of butter or margarine and rub it on the outside of the chicken, tossing a little in between the skin of each thigh and the cavity. If you are using prepared chicken spice, it probably contains a lot of salt so don't go crazy with it. Once you've spiced the chicken, put it in an ovenproof pan in a preheated 325 degree oven. It will probably take about an hour and a half to two hours to cook, depending on the size of the chicken. If it starts browning too fast, you can cover it with foil for the last half hour to keep it from burning. An instant-read meat thermometer inserted into the thickest part of the thigh, not touching bone, should read 160-180 degrees F. I don't use a meat thermometer. It's cooked when the skin between the thigh and the breast becomes translucent. Serve with rice and salad.
Or, you can follow this recipe:
https://whatscookingamerica.net/Poul...ingChicken.htm