Spatchcocking a whole chicken is my go to because it can last me the week. Seems intimidating at first, but one youtube short later and you can cook a whole chicken in under an hour at 425Β° F. Plus with the shorter cook time, potatoes, carrots, etc. can go in at the same time, in the same pan. Minimal attention.
I eat part of it the day of and usually end up using the chicken breasts for sandwiches or stir fry later.
