Roast Chicken with Caramelized Zucchini and Leeks

For this five-ingredient roast chicken dinner, stuff a chicken with a whole lemon and a bunch of thyme, then roast it alongside long planks of zucchini and leeks. Sizzling the vegetables in the chicken's rendering fat yields a sweet, rich, jammy tangle. (The secret to delicious zucchini is to cook it until it's tender and dark brown.) Squeeze the roasted lemon from the chicken cavity onto the sheet pan to scrape up all the browned bits for a chickeny, lemony pan sauce. Round out the meal with crusty bread and a big green salad. If you can't find leeks, use two red onions cut into one-inch wedges.