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There’s nothing like a perfectly roasted chicken for a comforting, delicious dinner. Chef Jean-Pierre’s method keeps it ...

A wide variety of options to choose from at the hot buffet include entree selections like Mrs Yoder's famous fried chicken, which is served daily, along with roast beef.

Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through.

Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute. Transfer the chicken to plates and spoon the sauce on top.

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A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy all-in-one dish by Mary Berry.

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