This recipe is listed as one of Jamie Oliver’s top ten favorite meals in his book, Jamie’s Dinners — and after making it two Christmases in a row, I have to say it’s one of mine as well. It’s one of those amazingly easy, incredibly flavorful dishes that anybody can pull off, with little or no skill. Here’s how: Ideally, the night before, you’ll salt and pepper your whole chicken and leave it in the fridge overnight. Then when you’re ready to cook dinner, put some cut up potatoes in a pot of boiling water with a whole head of garlic cloves (separate, but don’t bother peeling) and a lemon, for about 15 minutes. Strain and remove garlic and lemon. Prepare chicken for roasting by patting with paper towels, and then rubbing olive oil generously all over. Stab the boiled lemon ten times and stick it in the cavity of the chicken, along with the garlic and a handful of fresh thyme. Roast for 45 minutes. Then take out, and remove chicken from pan for a few minutes. Toss in the potatoes — stir them about so they can be coated with juices from the chicken. Clear a space in the middle, put the chicken back in the pan, and stick it back in the oven for another 45 minutes or so. When it’s done, the chicken will be the moistest you’ve ever made, with crispy skin and fragrant taste. The potatoes are super yummy too. Click here to see the whole recipe on Jamie’s site. — Angela M.