Roasted chicken is always a favorite with dinner guests, and this version is one of the best I have made. Just be sure you have a self-cleaning oven; the spatter is tremendous.
I like to cook the chicken in the late morning or afternoon and serve it at room temperature. That way, you can have it done before company arrives.
The salad is adapted from the Crillon Hotel in Paris. It’s colorful and has enough flavor to enhance the chicken.
A bowl of raspberries, sprinkled with sugar and served with a squeeze of lemon, would make a delicious dessert. Serve this meal with a wedge of cheese, sliced French bread and a chilled white wine.