I honestly love just a simple, salt and oil rubbed bird. cavity stuffed with a bouquet of fresh sage, thyme, half an orange, a lemon, and then generously salt the oiled bird(olive oil is fine), cracked black pepper, and simply roast it on a bed of chopped mirepoix with the addition of some Halved potatoes, and a bay leaf or 2.
Start high, get the skin on it's way to golden, then drop the temp and let it go. Once the bird is just about done(temp 160)Blast it under the broiler again! Pull the bird, let it rest until done(the juice runs clear, no pink in the joints, and the internal temp is 165).
All of the lovely mirepoix can be drained, strained, and pureed(leave the potatoes out, those can be your roasties for the side)in a food processor, thickening with some of the pan dripping,s and a knob of butter. The "sauce" is so simple, yet warming, and will take the chill of even the dampest, dreary, chilly Londoner bones.
I also like to take a bird, rinse, salt, and prep the cavity with a couple star anise, some lime, some cinnamon, some clove, some orange, a little sesame oil, a little fish sauce, and coriander. Put it in a pot that can handle the whole thing, and cover with chicken stock add ginger(or galangal), garlic, and lemon grass(all fresh) a little salt, and bring to a rapid boil. Once things are at a boil, give it 5min, put a cover on it, kill the heat and set the timer for 1 hour. Don't open the lid, just forget that the chicken even exists.
Once the hour is up, remove the bird, and let it rest. (you can opt to broil off the skin for crispy goodness, but it isn't a must). Get yourself a pot of rice, and use the chicken broth to cook the rice(fat skimmed from the top and all), and let your rice do it's thing. I like to add in a chili pepper for a little glow, but you don't have to. It's basically Singapore Chicken and rice, and is simple, delish, and tastes like you are a 100000000 miles away.
I'll come back later, I have a timer going off...