ROAST CHICKEN and a big salad will always be one of my favorite dinners to serve guests at home. It is a perfect mix of cozy and fresh, especially suitable in the spring, when the salad can be generous with baby lettuce.
Two platters of food are all you need for this easy spring dinner: one loaded with yogurt-brine chicken halves, the other spring veggies with baked dates. Add a loaf of bread and a make-ahead spiced green sauce to drag slices of chicken through. I like to put the dishes right on the table and have the guests pass them around, share and come back for more if they want. This passing and re-passing doesn’t just put people in charge of what’s on their plate; it also creates a natural movement and connection that nourishes more than just bellies.