Roasting chickens during pockets of spare time on the weekends pays huge dividends during busy weeks. A whole chicken can feed a lot of people, and for a family of two like ours, it lasts a few days. Plus, a roasted chicken can be repurposed for an endless number of dishes, including salad (page 148), sandwiches, mac and cheese . . . the possibilities are endless. In this nifty roast chicken, I lace the meat with green chutney and serve extra on the side for dunking.