Cooking Chicken dinner....Help?!?

Nothing wrong with simple.

Roast the chicken simply seasoned with salt, pepper, maybe a little dried thyme. Or most any single commonly dried herb like rosemary, or sage or oregano. You should have at least one of those around.  While this video includes a little more complex seasoning, and some other extras, the method for roasting a chicken is sound.

  I prefer to roast breast down to start and finish breast up but that's not as important as getting comfortable with roasting a chicken in the first place.

A simple baked potato would be good but with your oven busy with the chicken, we'll skip that sort of thing for the moment. Boil some spaghetti. Drain and wait until the chicken is done to make the sauce. Put some real butter in a pan on medium low heat to melt. Add a little crushed garlic. and wait for the butter to just start to color. Pour some of this butter over the spaghetti and grate on some myzithra cheese.

Steam some fresh vegetables. Carrots or broccoli are easy and fairly quick.

 

If it's just skinless boneless breasts, I like the paillard technique. This is cutting them in half horizontally and pounding them out a little thinner. Some may quibble that they should just be pounded but cutting them in half simplifies things somewhat in my book.  The advantage is that you get a lot of surface area to season that cooks very quickly. This generally helps people keep them more moist by avoiding over cooking. 

Again, season simply and cook in a hot heavy bottomed pan on medium high heat for no more than 2 minutes a side, probably less. You'll need a small amount of oil in the pan of course. Skip the non-stick skillet for this one. You'll get better color and a bit more flavor.