https://cooking.nytimes.com/recipes/1020406-roast-chicken-with-peppers-focaccia-and-basil-aioli
This was sooooo good! Chef Clare de Boer has created a great version of roast chicken that uses simple ingredients in unexpected ways…at least it was unexpected for me. Use the best red wine vinegar you can find. I bought some pretty good focaccia at my local shop, so this was super easy to pull together.
To be honest, I didn’t end up making the Aioli and didn’t miss it a bit. The chicken, peppers and focaccia are so flavorful I think it may be overkill.