The only thing better than roast chicken itself is the bed of roasted vegetables under the bird. Why? Because they’re cooked in glorious chicken fat. Here's the situation: Often after roasting a chicken, there’s a lot of fat leftover in the pan. Most people throw this away, but if you’re wise, you’ll spoon the drippings over dinner; if you’re wiser, you’ll save the fat. It’s a trick I picked up from Allison Roman’s"Dining In"cookbook.