We love our roast chicken around here, and now that my husband has worked out his favorite method for ensuring moist meat and the crispiest skin, he has finally stepped back and let me play around with variations again.
This was half of a Poulet Rouge from Pat, broken down, pre-salted in the morning and roasted at high heat in our trusty iron skillet. I made a quick mustardy pan sauce with grapes and thyme after the meat was done and served it with my favorite celery root and potato mash and a bit of peppery arugula. The flavors were there, though I want to try this again with a different grape. A work in progress, but with loads of potential.