I have a recipe called Two Hour chicken: you douse the chicken parts (I do breasts and thighs) in spices and herbs. Place in roasting pan and cover with foil. Cook at 350 for an hour. Then, remove the foil, baste the chicken with the juice in the pan, and put back, uncovered, to roast for another hour. This is where I prep (with spices and a little oil) a second pan full of veggies to add into the oven -- carrots, onions, red pepper and sliced potatoes. Cover that one with foil for half an hour and put back uncovered for the second half hour.
Place all on a big platter and garnish with parsley and grated lemon zest if you want to get fancy. Everyone loves it and it's cheap and simple.