Roast chicken sides ...

[mumnet87]

What would you put with a roast chicken on a Sunday that's not a roast dinner (too hot) or a salad? (Too cold!)

We roast lamb on boulanger potatoes but am now tempted to try it with chicken.

Potato dauphinoise and feta/onion/tomato/cucumber salad

Spicy Cajun sweet potato wedges, corn on cob and coleslaw.
Or roasted baby new potatoes with garlic and herbs, petite pois a la francaise and steamed or griddled asparagus

We tend to go new potatoes and asparagus

Or

Extremely garlicky and oregano roast potatoes, tzatziki and a simple salad.

A lovely Southern Mediterranean stew like caponata or ratatouille, plus some cous cous. Veg served at room temperature, and improves with a day or two sitting around after you make it.

Ratatouille is a wonderful idea!

I sometimes do a roast chicken with orzo, roast veg and feta - which is v delicious

Diana Henry’s stuffed Greek chicken with orzo - from her book ‘From Oven to Table’.
Stuff the chicken with feta, tomatoes, garlic, oregano and torn ciabatta. Roast in oven then add orzo and chicken stock for last 15-20 mins. Absolutely delicious!

Warm potato salad and watercress and orange salad.

This one from Kitty Cole's book More with Less.
Serve with rice. It's absolutely delicious & relatively simple.

Probably a stupid question..had never heard of Boulanger potatoes but they sound delicious. Those who say roast the chicken on top of them do you literally mean layer the potatoes and onions then plonk the raw whole chicken on top?

With the lamb, I put it on a rack over the tray so the juices drip down, I'd do the same with a chicken.

I’ve been cooking for 50 plus years, and never heard of Boulanger potatoes!

They are the same as lyonnaise potatoes in a way - layers of potatoes/onions and herbs then stock is used instead of cream and slow cooked. Comes out like a big dish of the potatoes you do on the top of a hot pot - lovely soft and melting underneath and crispy on top - quite yummy

Yup I literally put the chicken on the sliced pots. I cook the onions for a good while so they caramelise and then layer up thin sliced pots and onion, with some thyme. Pour some chicken stock over and shove thyme, garlic and half a lemon in the chicken and then shove it in the oven.

My understanding is that it was a dish cooked in the residual heat (or at the same time) of the bread ovens , hence Boulanger/Boulangerie.

Thank you for clarifying.