Kirstin: I try to roast a chicken most Sundays. There is something so family-ish about it; I remember many a Sunday evening with my parents while eating roast chickens. Anchovy butter smeared all over the chicken (as in Letitia Clark’s recipe) is a classic variation on a theme, one that Alison Roman does too. So it was no surprise that we all enjoyed this recipe. It was delicious! I served it with roast potatoes and a salad, with Dijon mustard dressing. And we had leftover potatoes which I am planning to make into a frittata for lunch.