In my house I roast chickens fairly often. For one thing, the beautiful pastured chickens I buy come as roasters. There are no neat boneless, skinless packages to be had, which is all to the good, I think; except for the part where I don’t really like cutting up my own chicken.
And secondly, with only a tiny bit of forward planning, a roast chicken is an easy meal that comes out of the oven sitting on top of its very own side dish. All I have to do is pour a couple of glasses of milk (or wine!), and dinner is ready. And, believe me, that is exactly the kind of meal I like to prepare.
Finally, this dish has no shortage of leftovers! My husband can take bits of chicken and vegetables to work with him for lunch. I can make a pot of broth from the bones, and use the rest of the meat and vegetables to start a soup.