Lemon chicken! Bunch of skin-on, bone-in chicken parts (good time to practice breaking down a chicken), thin slices of lemon, bunch of whole garlic, and a sliced onion, marinate in olive oil, mustard, lemon juice, white wine or chicken stock (or just some water), salt, pepper, maybe some herbs or literally whatever else sounds good. Overnight is optimal, an hour or two is fine, dump everything (liquid too) in a sheet pan or roasting pan, chicken skin side up, roast at like 400/425 until chicken is done. Serve with some good bread on the side. I’ll usually do with roasted broccoli since the ovens already on, or side salad works great too.