Roast Chicken sides?
Other than plain mashed potatoes or rice (any dressed up versions?)...What do you like to have with your roasted chicken?
I like to go ahead and roast some veggies since I got the chicken in anyway. We like corn pudding or cream corn too.
Roasted asparagus, broccoli, cauliflower, or Brussels sprouts/EVOO & S & P
String beans - steamed or sauteed with onions, garlic & bell peppers
Any other vegetable you can think of, either steamed, roasted, or mashed....like turnips, parsnips.....corn on the cob
I also often put veggies to roast under and around the chicken - so it pickes up some of the flavor of the drippings and caramelizes as well.
I make gravy or thin sauce from the chicken drippings (de-fatted and rich with whatever seasonings I used for the chicken) to serve over any mashed potatoes or mix into rice at the last few minutes of cooking.
I'm sure someone will mention the Zuni chicken recipe - served with the drippings over roasted bread croutons.
Which leads to a mention of stuffing or dressing.
Any nice rice pilaf, couscous, quinoa, etc with nuts or dried fruits or fresh herbs.
I suppose its a bit boring, but I do love green beans with the chicken. (sorry dont know if you were specifically looking for starch sides only)
Along the lines of the Zuni chicken drippings over bread, it's also great over rice. I add garlic cloves the last 20 minutes or so with the raosting chicken and then pour that w/ drippings into rice. You can fry it like fried rice or leave the rice soft. It's better than the bread, IMO. Then I have green vegetables, or whatever is in season, even if it's just a salad.
My husband's preference, when asked what he wants with roast chicken, is a knife and fork.
We both like green beans, I love Hopkinson's olive oil mashed potatoes, and I usually serve a plum chutney that a friend of mine makes every fall. A wine jelly is also nice. I tend to keep it pretty simple, and usually only roast a chicken for the two of us (the kitchen gets too hot and smoky to do this when guests come).