A roast chicken always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly colored and intensely flavored vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. If you had a really huge roasting pan-and a really huge oven to put it in-you could happily double the amount of vegetables; as it is, think of the soft tangle of leeks and bell peppers, punctuated by the salty olives, more as an accompanying sauce. The chicken will feed 4, and could stretch to 6 but that will give you only a spoonful of the vegetables each. I add a crisp green salad and a Pugliese loaf, or any other good bread I can use to soak up the scant but flavorsome vegetables and their juices. My children like some simply cooked soup pasta-orzo or miniature bow ties-dressed in a little butter or olive oil and served alongside, as well.
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