I guess it's not that complicated but the whole chicken and large (preferably cast iron) pan threw me off. Serving a whole chicken strikes me as a rare occasion at most US dining tables (vs boneless breast, etc).
It really shouldn't be. Whole chickens are one of the most cost effective proteins you can work with, and they're not at all difficult. They're a much better option than packaged boneless chicken breasts.
You should check out Ramsey's Ultimate Cookery course (or 100 recipes to stake your life on). Last time I checked most of the episodes were on Youtube. Consists of simple recipes while showing basic techniques (e.g. in one of the first recipes, he shows how to properly cut a bell pepper).