It's much quicker to roast chicken breasts than a whole chicken. You can use skinless breasts; cover them with foil to prevent them drying out and remove the foil about five minutes before the end.
3 chicken breast halves
3 slices lemon
3 sprigs rosemary
3 cloves garlic
2 cups water
Heat the oven to 180C (about 350 F). Open out the chicken
breasts, and
place one slice of lemon, 1 sprig of rosemary and one crushed clove of
garlic in the centre. You can leave out any or all of these ingredients
and just use your favourite seasoning. Close up the chicken breasts
again. If you need to fasten them, use a wooden toothpick.
Pour the water into a roasting tray. Place the chicken breasts on a
rack above the water, and roast for 25 to 30 minutes until done.
The juice from the chicken will drip into the water, which will
evaporate quite a lot. You can add a little water to the pan juices,
and then stir in some instant chicken gravy powder for the gravy. Read
your gravy powder instructions for a guide to quantities.