I got this chicken recipe from a Jamie Oliver cookbook. We stuffed the chicken with lemons & parsley, then roasted it over a bed of potatoes & chorizo so they suck up all the chicken fat that collects in the pan as it renders. It's topped with a mix of lemon, garlic, & parsley when it comes out of the oven hot.The salad is one of my favorites that I stole from Bouchon restaurant. It's butter lettuce tossed with a ton of different herbs, like tarragon, thyme, dill, chervil, and parsley. The dressing is a mix of canola oil, dijon, and red wine vinegar. Minced shallots on top for some zing. We had a great bottle of Ridge zinfandel with it.
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