There’s something ritualistic about roasting a chicken on a Sunday. While summer nears to an end, we can turn to our ovens again and let it do the work. Aside from the jammy lemons and roasted garlic filling your kitchen with the smell of a Sunday, the meal also has the benefits of leftovers that we rollover to a chop salad. Another time saver? Store-bought ranch and crispy chickpeas.

If you’re veg, you can swap out the chicken with whole roasted cauliflower that has been marinated and well spiced.

Spatchcocking can be intimidating but can easily be done at home in under five minutes with a YouTube video and kitchen shears. If you don’t want to do it yourself, ask your butcher. They’ll do it for you quickly.

If you have the time, spatchcock the chicken the night before and set the chicken on a plate, uncovered in the fridge. It will help the skin dry out and get crisp.

One last note: this is a lot of components. You don’t have to make them all. The chickpeas are honestly better store-bought. No one will judge a rotisserie chicken if you have a pile of crisp sweet potato fries to greet your dinner guests.