Underscoring the “comfort” in comfort food, the Roaring Fork in Dallas (14866 Montfort) has brought classic roasted chicken into the nineties with a dish that’s a breeze to fix and soul-satisfying to eat. Chef Lance Youngs generously bastes the fowl with a lemon-and-honey glaze brightened by thyme and chives. The accompanying vegetables—assorted squash, Roma tomatoes, and new potatoes sautéed with abundant minced garlic and a splash of white wine—add a colorful flourish. Altogether it’s dressy enough to impress a party and simple enough to feed the family.
Try this recipe for Roasted Spring Chicken With Garden Vegetables from Chef Lance Young, The Roaring Fork, Dallas.