By Dana Jacobi
American Institute for Cancer Research

A roast chicken dinner is one of life’s true pleasures. Depending on how the bird is presented and what accompanies it, the meal can take on many different characteristics—from romance to comfort to festiveness.

For a romantic touch, try preceding the meal with fresh oysters and accompany the chicken with wild rice. Serve with roasted root vegetables for a down-home feel. And for celebrations, you might serve the bird on a bed of watercress, encircled by tiny lady apples that have been poached in spiced cider.

Traditionally, I have served a roasted capon at holiday gatherings. These days, however, with fewer mouths to feed, I often opt for chicken instead. To highlight the special occasion, I splurge on the best-quality bird my budget can afford. It impresses my guests, but more importantly, it impresses their taste buds.

Pricey birds

The price range for chickens can vary dramatically. The most expensive varieties are typically locally raised at a farmers’ market. Organic birds are available at most supermarkets, but they’re quite pricey.

Air-chilled chickens also are high-end, but are gaining popularity. These birds are processed using air-chilling chambers rather than conventional water chillers and are often more tender. If a chicken is air chilled, it will be marked prominently on the label.

This roast chicken recipe speaks of pure comfort food. Placing the chicken on a bed of root vegetable eliminates the need for a rack in the roasting pan and adds rich flavor to the pan juices that can be used to create home-made gravy.

To flavor the chicken itself, place garlic cloves, lemon slices or fresh rosemary branches inside the bird. A small amount of butter rubbed on the skin helps it brown during cooking.

Finally, for succulence, I firmly believe in rotating the bird. Starting with the breast down, I recommend turning it partway through roasting. Trussing (or tying) the chicken before cooking is optional. While it gives the bird a nice shape and holds its legs in place, do note that it also adds to the cooking time.

Roasted Chicken with Root Vegetables

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Dana Jacobi is author of the 12 Best Foods cookbook and other healthy-eating books. She is contributor to the American Institute for Cancer Research’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.