We're having a dinner party in 10 days, and my husband wants make the "protein" dish. I'd prefer a pork loin roast, but he wants to roast a couple of whole chickens (maybe beer-can method) on his gas grill. I want to make a simple pan sauce to serve with the chicken. (I can saute up some thighs a few days in advance, in order to get the drippings needed for a pan sauce, since I might not get what I need from grill-roasting, and I don't want too much smoke flavor anyway.)
I need some SUGGESTIONS about what flavors to incorporate in the chicken, and maybe a good pan sauce recipe. Here is our menu:
1. Roasted Chicken
2. Whole Roasted Pumpkin stuffed with a Parm-Emmenthaler Bread Pudding, Wild Mushrooms, and Black Truffle
3. Shredded Brussels Sprouts with Lemon, Hazelnuts, and Fried Capers
4. Tarte Tatin w/ Whipped Creme Fraiche
I'd like to keep the meal Autumnal. And I'm also trying to keep it in the French/No. Italian vein, if possible.
My first thought was lemon-garlic-rosemary, but since I already have lemon in the Sprouts, I'm wondering if orange-garlic-rosemary would work well. Tarragon might be better, but that's a spring herb. So, I was considering making a pan sauce using Grand Marnier or other orange liquer (or O.J.?) and a bit of Dijon. But I would welcome any other ideas for the chicken and sauce. Thanks!