Claire
Master Chef
An easy preparation that comes off as somewhat exotic is to place a pierced lemon and a broken up head of garlic in the cavity of the bird (you can leave the garlic unpeeled). Roast as you normally would. I like to serve it with middle eastern side dishes -- couscous and taboule are super easy to make, cucumber in yogurt as a salad, pita bread, olives, etc. The garlic and lemon give the bird a slightly exotic flavor without it being extreme.