Every time I make roast chicken I wonder why I don't make it more often. It's quick, easy, and we love it. There are also so many variations that it never gets old. This week I was planning on roasting the chicken with potatoes, carrots, and onions, but the day got out of hand. When we were in Portland we went on several 2-3 hour car trips and Charlotte was absolutely perfect, so we thought the 2.5 hour drive to spend the weekend at the beach would be no problem. We thought wrong! I know that all of the experienced parents in the group could have told me this, but simply because something works one week with a baby doesn't mean it'll work the next week. We ended up stopping 3 or 4 times on the way home, and the whole thing turned into a 5 hour trip. By the time we got home it was too late to go get the potatoes, so we were left with the onions I already had in the pantry, the carrots Paul had in the garden, and some swiss chard that Paul also had in the garden. I was going to just roast the carrots and onions with the chicken and cook the chard separately as a side dish, but at the last second my laziness won out and I cleaned and chopped the chard and added it to the pot along with rosemary and the other vegetables. It worked beautifully! Paul said it was the best chard he had ever had and he was actually glad we didn't have potatoes. I guess the moral of the story is that chicken fat can make anything taste good.
I'm still no expert, but I've been practicing carving chickens and thought this one finally looked good enough to present. This is definitely a recipe I'll pull out again. The method was easy and produced incredibly moist chicken with perfectly browned skin, and I could imagine making it with any number of vegetables.