ROAST CHICKEN and a big salad will always be one of my favorite dinners to serve guests at home. It’s a perfect mix of cozy and fresh, especially appropriate in the spring, when the salad can be abundant with baby lettuce.
Two platters of food are all you need for this simple spring dinner party: one full of yogurt-brined chicken halves, the other, spring greens with fried dates. Add a loaf of bread and a make-ahead spiced green sauce to drag slices of chicken through. I like to place the platters right on the table and let guests pass them around, to share and come back for more as they wish. This passing and re-passing not only puts people in charge of what goes on their plates; it also creates a natural movement and connection that feeds more than just bellies.