besides simply rubbing it with butter and garlic and pepper and thyme and roasting it in a very hot oven so the outside is crispy, some potatoes in the roasting pan that absorb the flavor and also get crispy, I can't resist:
chicken pot pie with biscuit crust (simmer the chicken, remove, cool, remove meat from bone, reserve stock, or boil it down some more with the bones. Sautee mushrooms, celery in butter, till celery is tender, add flour, cook a couple of minutes, add hot stock and whisk, cooking, till the veloute is creamy, add peas (if frozen, just add as they are, from the freezer, if fresh, blanch them first), put in a large deep ceramic pie dish, make biscuit dough using any good recipe (flour, butter, buttermilk, baking powder, salt, and a pinch of sugar - some fresh herbs, chives and parsley and perhaps thyme also are nice in it) - roll out and use as a top crust. Bake till golden. You can vary the filling, and one nice addition is corn - leftover corn on the cob, scraped off the cob, or even canned will do. Gives a nice crunch and a very comforting slight sweetness to the pie. Carrots, also, and onions, spring onions in season, and you can vary the herbs - a little thyme with the mushrooms is good. The ultimate comfort food.