Classic Roast Chicken with Herb Sauce & A Salad of Bitter Greens
Adapted from Fine Cooking's May 1998 Issue
Roast chicken is one of those perfect meals that's good anytime of the year. Add some roasted potatoes and fresh seasonal vegetables and you have a meal fit for the fussiest eater. This recipe was adapted from an old copy of Fine Cooking, one of my favorite cooking magazines published. I love the idea of taking some of the pan drippings to make a dressing for the mixed greens salad and then using the fond for making a pan sauce.
Look at this recipe as a guide only. You can change the herbs depending on what's on hand or create your own special blend of flavors.
Roasting a chicken isn't as easy as buying one in the supermarket and let's face it, there are times when we just don't feel like cooking and grab one off the deli counter but roasting your own bird gives you a lot of flexibility on seasonings. Besides, if you are going to roast potatoes to go with the chicken, why not just roast the two together.
Heck, why not roast two whole chickens and use one for another meal later in the week. And be sure to save all the roasted bones for making some homemade chicken soup!